Walnut Praline Squares 1960 Recipes

MAPLE WALNUT PRALINES

Steps:

• Spread a sheet of waxed paper onto a flat working surface.
• Melt butter in a saucepan over medium heat, stirring frequently. Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer. Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid. Gently stir walnuts into the liquid just until coated and remove saucepan from heat. Let the mixture cool slightly.
• Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.

WALNUT PRALINES

Steps:

• Combine sugars and milk in saucepan over medium heat. Stirring, with a wood spoon, do not scorch milk.
• Spray baking non-stick spray on cookie sheet or aluminium foil laid on top of thick towels.
• Once mixture boils, stir in butter, walnuts, spices and honey. Continue to heat, without stirring, until between 235 to 240 degrees F. (113 to 116 degrees C) Recommended you purchase a digital thermometer-great investment!
• Once temperature has been reached, remove from heat and let cool 5 minutes.
• Beat until thickened until liquid poured from wooden spoon starts to pour slowly.
• Immediately drop by one spoonfull onto sprayed cookie sheet or foil.
• Let cool and freeze in small bags of 3 to 4 per bag. THESE ARE SOO GOOD YOU WILL NOT BE ABLE TO EAT JUST ONE!

WALNUT PRALINE (CANDIED WALNUTS)

Steps:

• Preheat the oven to 180C / 350F / 160C fan-forced. Line a large baking tray with baking paper.
• Spread the walnuts out in a single layer on the prepared baking tray and bake for 10 minutes. Set aside to cool.
• Tip the sugar into a small-medium stainless steel saucepan and give it a shake to level it out. Slowly drizzle the water all around the sugar. Let it sit for a minute to soak.
• You can do this step while the sugar is boiling in the next step. Sprinkle the baking soda over the cooled walnuts.
• Turn the heat on very low and let the sugar come to a boil without touching or moving it. Let it continue boiling until it's amber in colour. Remove from heat.
• Grab the sides of the baking paper and tip the walnuts and baking soda into the toffee. Stir it through immediately.
• Place the baking paper back on the tray, then tip the praline out onto the tray. Spread out with your spoon and let it cool completely to set.

WALNUT PRALINE TOPPING

Steps:

• In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
• Add the walnuts and stir to blend.
• Sprinkle the topping evenly over the surface of baked cakes of your choice.

CARAMEL PRALINE WALNUT BARS

Steps:

• Preheat oven to 350. Line 13 x 9 inch pan with aluminum foil, extending foil over edges. Butter foil on bottom and up sides of pan.
• Combine flour, 1/3 cup brown sugar and baking powder in large bowl; cut in 3/4 cup butter until mixture resembles coarse crumbs. Pat mixture onto bottom of prepared pan. Bake for 15 minutes or until edges are lightly browned.
• Melt 1/3 cup butter in 2 quart saucepan over low heat, stirring constantly. Stir in walnuts, sugar, 1/2 cup brown sugar, corn syrup, water and salt. Increase heat to medium. Cook, stirring occasionally, until mixture comes to a boil. Continue boiling until candy thermometer reaches 248. Stir in cream and vanilla.
• Pour filling mixture over hot, partially baked crust. Bake for 14-16 minutes or until mixture bubbles over entire surface. Cool completely. Lift out of pan, using foil. Cut into bars.

PUMPKIN PRALINE WALNUT BARS

Steps:

• Preheat the oven to 350*.Lightly butter a 13x9 baking pan.
• TO MAKE THE CRUST:.
• In a large bowl, stir together the flour, sugar, and salt. Cut in the shortening with a pastry blender or 2 knifes until the mixture is the consistency of rough cornmeal.
• Add the ice water gradually, while stirring lightly with a fork, just until the dough begins to form a ball.Gather the dough together with floured hands.
• Cut a 13x9 piece of wax paper or foil and place on a flat surface.
• Place the dough in the center and roll with a lightly floured rolling pin to fit the paper as perfectly as possible. Lighting the dough by the paper, invert it into the prepared pan.
• Lift off and discard the paper.
• Trim the edges of the dough to fit the pan.
• Brush lightly with a little of the beaten egg white -- and refrigerate until ready to bake.
• TO MAKE THE FILLING:.
• In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
• Add the walnuts and stir to blend.
• Sprinkle the topping evenly over the surface of the pumpkin filling.
• Return the bars to the oven and bake for about 15 minutes or until lightly browned.
• Cool on a wire rack before cutting into bars.

WALNUT PRALINE SQUARES 1960

Steps:

• Base:.
• Blend all ingredients until mealy, and press into a lightly greased 9 inch square pan. Bake 10 minutes at 350 degrees, remove, and allow to cool.
• Reduce oven temperature to 325 while cooking the topping.
• Topping:.
• In a saucepan over medium heat melt the butter, stir in the sugar and cinnamon, combine well. Heating until the mixture comes to a boil. Remove from heat. Stir in the chopped nuts and spread over the base.
• Bake 325 degrees for 25 minutes or until topping bubbles.
• Don't overcook as it will become dry.
• Cool before cutting into squares.