Orangepralines Recipes
ORANGE PRALINES
Pralines with just a subtle hint of orange -a different twist to a timeless classic. I lay a piece of waxed paper on top of a kitchen towel on my table and drop the pralines by the spoonful on top of the waxed paper. I find it's easier to pick them up this way and less likely to break.
Provided by Luby Luby Luby
Categories Candy
Time 50m
Yield 24 Pralines
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spread pecans on baking sheet and lightly toast for about 7-10 minutes.
- Remove from oven and set aside.
- In large saucepan combine sugar, half and half, salt, butter and corn syrup.
- Cook over medium heat stirring constantly until mixture reaches 235 degrees on candy thermometer.
- Add orange juice and zest and cook until it again reaches 235 degrees.
- Remove from heat, add vanilla and stir for 1 minute.
- Add pecans and stir briefly.
- Working rather quickly drop by spoonfuls onto waxed paper.
- Store in covered container.
Nutrition Facts : Calories 167.9, Fat 9.5, SaturatedFat 2.3, Cholesterol 7.9, Sodium 42.8, Carbohydrate 21.4, Fiber 1.2, Sugar 17.8, Protein 1.2
JOHN'S ORANGE PRALINE PECANS
I created this recipe to mimic a praline I swiped from my brother. This is a not-too-grainy, not-too-creamy praline with a hint of orange flavor.
Provided by SUSANRN4KIDS
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Line 12 muffin cups with square sheets of waxed paper.
- Heat white sugar, brown sugar, evaporated milk, and frozen orange juice concentrate together in a heavy-bottomed saucepan over low heat; cook and stir until sugar dissolves, 2 to 3 minutes. Stir vanilla extract into the sugar mixture. Fold pecan pieces through the mixture. Cook without stirring until the mixture reaches a temperature of 235 degrees F (113 degrees C), 5 to 10 minutes; remove from heat immediately.
- Stir candy mixture until it begins to turn opaque and stiff but can still be spooned easily; spoon into prepared muffin cups.
- Cool pralines completely before serving.
Nutrition Facts : Calories 279.5 calories, Carbohydrate 40 g, Cholesterol 10.7 mg, Fat 13.4 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 3.1 g, Sodium 37 mg, Sugar 38.4 g
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- Persimmon fruit: Persimmon is an edible fruit of the genus diospyros. The Japanese or Asian persimmon is the most widely cultivated. The persimmon fruit is round, orange and sweet and in taste.
- Oranges: Orange is one of many known orange-colored foods. It is a citrus fruit also referred to as sweet orange to distinguish it from the related bitter orange.
- Apricots: Apricots are small light orange fruits with velvety skin and flesh. They are smooth and sweet. They are eaten as raw as well as cooked. They are also used in their dried form.
- Pineapple upside-down cake: Pineapple upside-down cake comes with the toppings on the bottom of the cake hence named “upside-down”. The cake is easy to make with some simple everyday ingredients.
- Butternut squash and carrot soup: This is the perfect recipe for your family as it is filling, nutrient-dense and tasty. This is a vegan and gluten-free choice made from fresh butternut squash, carrots, the usual soup ingredients such as vegetable broth, garlic and celery for flavor, as well as fresh chopped sage and a bit of soy milk to make it nice and creamy.
- Roasted tomato soup: Roasted tomato soup is another one of many orange foods on this list. The delicious, fresh and flavorful roasted tomato soap is the best way to use tomatoes.
- Beef barley soup: The nutritious, tender beef and plump barley soup can be made ahead of time and is the perfect family dinner. It is a rich, hearty, fully loaded that leaves you completely satisfied and warm every inch of your body.
- Pumpkin soup: It is a thick soup made from the puree of pumpkin. It is a popular thanksgiving dish in the United States that can be served hot or cold.
- Roasted butternut squash: Butternut squash is an autumn staple that is super versatile and used to make a butternut squash soup recipe. The roasted butternut squash recipe is quick and easy.
- Roasted sweet potato wedges: The quick and easy to make roasted sweet potato wedges can be served in any way we like but are best served warm. They are versatile and can be used in soups, pies and casseroles.
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