ALMOND PRALINE
Use this recipe to top our Apple Praline Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 10-by-15-inch sheet
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.
ALMOND PRALINE CAKES
Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.
Nutrition Facts : Calories 410 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 282mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
ALMOND PRALINE
Steps:
- Line a baking sheet with foil. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add almonds, stirring until coated well, and cook, stirring, until fragrant, about 1 minute. Working quickly, with a metal spatula spread mixture onto foil about 1/4 inch thick and cool until set, about 3 minutes. Chill praline on foil until hard, about 15 minutes. Chop praline. Praline may be made 1 week ahead and kept in an airtight container in a cool, dry place.
ALMOND PRALINE FOR GENOISE TORTE
Use this recipe to make our Genoise Torte with Chocolate- and Praline-Caramel Mousses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 4
Steps:
- Spray a rimmed baking sheet with cooking spray; set aside. Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat. Swirl pan to dissolve sugar. Wash down sides of pan with a wet pastry brush to prevent crystals from forming. Boil until sugar turns light amber, about 7 minutes.
- Add almonds and salt; cook, stirring constantly, until almonds are toasted and caramel turns dark amber. Pour onto prepared sheet. Let cool completely.
- Break into shards. Transfer to a food processor; pulse until finely ground with a few larger pieces remaining.
ALMOND PRALINE CHEESECAKE
Make and share this Almond Praline Cheesecake recipe from Food.com.
Provided by Margo59
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- Combine graham cracker crumbs, almonds, sugar and butter; press firmly on bottom of nine inch springform pan.
- In large bowl, beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk until smooth.
- Add eggs and almond extract; mix well.
- Pour into prepared pan.
- Bake 55-60 minutes or until center is set.
- Cool.
- Top with almond praline topping (as follows).
- In small saucepan, combine brown sugar and whipping cream (not whipped).
- Cook and stir over low heat until sugar dissolves. Simmer 5 minutes or until thickened.
- Remove from heat; stir in almonds.
- Spoon evenly over cheesecake.
- Store covered in refrigerator.
Nutrition Facts : Calories 494.7, Fat 35.3, SaturatedFat 19, Cholesterol 145.7, Sodium 293.1, Carbohydrate 36, Fiber 1.2, Sugar 30.6, Protein 10.9
SALTED ALMOND PRALINE TART
Make and share this Salted Almond Praline Tart recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- To make Salted Almond Praline: Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray. In bowl combine sliced almonds, sugar, melted butter, water, ground cinnamon and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces or bite-sized pieces. Set aside and to be used as a crumbled topping. May be made up to 3 days in advance.
- To make Almond Crust: Almond Crust Preheat oven to 325 degrees F. In food processor combine broken cinnamon graham crackers, toasted sliced almonds and sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. Place on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool.
- To complete the Tart: In saucepan combine 8 ounce cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining 4 ounces cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Fold in sour cream and extract. Beat in egg and yolk until combined. Pour into crust.
- Bake tart in a 325 degrees F oven 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline and berries.
Nutrition Facts : Calories 651.5, Fat 46.5, SaturatedFat 21, Cholesterol 129.6, Sodium 308.2, Carbohydrate 52.9, Fiber 3.3, Sugar 44.1, Protein 10.5
ALMOND AND HAZELNUT PRALINE
Praline is a French brittle that can be eaten as a sweet, or crumbled or ground and used in many types of desserts, such as topping for ice cream. It is easy to make but be careful not to cook the caramel for too long, or else it becomes bitter. Praline keeps in an airtight container for several weeks.
Provided by madeincooking
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Line a plate with wax paper.
- Heat a skillet over medium-low heat. Add sugar, almonds, and hazelnuts, stirring continuously until almonds and nuts are evenly coated with caramel, about 10 minutes.
- Carefully tip nut-sugar mixture onto the wax paper--mixture will be very hot. Let cool for 5 to 7 minutes.
- Break praline in large pieces and serve as-is or place in a food processor with a blade and chop to desired consistency.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 29.2 g, Fat 12.8 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 0.1 mg, Sugar 26 g
ALMOND PRALINE POWDER
Steps:
- Put the praline paste, tapioca maltodextrin, salt, orange oil, lemon oil, and zests in a food processor. Process, scraping the sides and bottom of the processor several times, until the mixture forms a powder. Store in an airtight container for up to 3 days.
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