Creole Pecan Praline Bars Recipes

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F.
• Line a 13 by 9-inch baking dish with foil allowing an overhang about 2 inches off the sides. Butter the foil.
• In a food processor, blend together flour, sugar, butter and salt until the mixture resembles coarse sand. Add 2 tablespoons cold water and mix until the dough just holds together. Press dough into bottom of buttered baking dish and bake in oven until golden in color, about 20 to 25 minutes.
• Meanwhile, make the filling. In a stand mixer fitted with paddle attachment, add the butter, brown sugar and a pinch of salt and mix on medium speed until light and fluffy, about 3 minutes. Add the corn syrup, flour and pecans and mix until just combined. Spread the filling over the baked crust and bake until golden brown, about 30 to 35 minutes. Remove the dish from the oven and allow it to cool completely in the pan.
• Remove from pan by pulling up the foil sides and putting it on a cutting board. Cut bars in desired size with a sharp knife and arrange them on a serving tray. Can be stored in an airtight container up to 2 days.

Steps:

• Preheat oven to 350°F
• Arrange graham crackers in ungreased 15x10x1-inch pan.
• Place butter and sugar in sauce pan. Heat to boiling point; boil 2 minutes.
• Stir in pecans and spread evenly over crackers.
• Bake about 10 minutes.
• Cut each graham cracker in half while warm.

Steps:

• Preheat oven to 325 (convection) 350 regular. Line 9 x 13 pan with parchment paper and lightly spay.
• In mixing bowl, mix butter, brown sugar and salt (first three ingredients). Add flour and beat at low speed until the ingredients form tiny crumbs. Pour this mixture into prepared 9 x 13 pan. Spread the mixture/dough to form an even layer and press down firmly.
• Add the pecan halves, flat side down, in one direction (they should be touching each other) to cover the dough. This will be a more formal appearance. As an alternative, you may want to chop the pecans and then spread them evenly over the base dough.
• In a saucepan, melt the remaining butter and brown sugar over high heat. Stir the mixture with a wooden spoon until it comes to a rolling boil. Continue to stir for 30 seconds. Remove the pan from the heat.
• Pour the butter/sugar (carmel) mixture over the dough, coating the entire surface. Bake the bars for 25 minutes. Remove from the oven and transfer to a rack to cool, then refrigerate for approximately 1-hour prior to slicing for easier handling. May also freeze and then slice after removing from freezer and allowing to slightly thaw.

Steps:

• Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly.
• When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
• Remove the pan from the heat and allow the mixture to cool for 5 minutes.
• Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
• Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
• Allow the pralines to cool before serving.

Steps:

• Combine all ingredients except pecans in a heavy 3-quart saucepan. Cook, stirring constantly, for 20 minutes after syrup boils.
• Add pecans and continue cooking until mixture reaches 236 degrees on a candy thermometer, or until it forms a soft ball when dropped into cold water.
• Arrange several sheets of wax paper over layers of newspaper.
• Stir praline mixture well. Drop it by tablespoons onto sheets of wax paper. Let cool. Stack pralines in airtight container with wax paper between the layers.