PECAN PRALINE COOKIES
Simple, but out of this world!
Provided by EVANSDL
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 20m
Yield 35
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Place crackers on 10x15-inch sheet cake pan, covering bottom.
- Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
- Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 17.4 g, Cholesterol 13.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 123.8 mg, Sugar 10.6 g
PRALINE PECAN COOKIES
These wonderful cookies taste like a cross between praline candy and cookies because of the small amount of flour used. They are great if you don't care for the sweetness of praline candy
Provided by Luby Luby Luby
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Beat egg white until frothy, about 1 minute.
- Gently fold in brown sugar, flour, vanilla and pecans.
- If mixture seems too dry and will not hold together add the additional egg white and mix together.
- Drop on greased cookie sheet by tbsp (I have good results using parchment paper on my cookie sheets as these cookies are very soft and delicate when trying to remove from the cookie sheet).
- Bake for 10-12 minutes.
- Let cool completely on cookie sheet before trying to remove.
- Remove to cooling racks.
PERFECTLY PECAN PRALINE COOKIES
As seen on Paula Deen's Cookie Swap.... I love anything Praline so I'm posting this to try. They look absolutely scrumptious. Praline inside a cookie dough then sprinkled on top of the cookie that is drizzled with melted white chocolate. Recipe by Susan Butts, a guest on the Food Network Special 2009.
Provided by Vseward Chef-V
Categories Dessert
Time 1h10m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Praline:.
- In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
- Cookies:.
- In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
- Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
- While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.
Nutrition Facts : Calories 1440.6, Fat 78, SaturatedFat 37.2, Cholesterol 231.7, Sodium 568, Carbohydrate 175.7, Fiber 4.7, Sugar 112.9, Protein 15.9
MISS BROWN'S PRALINE COOKIES
I love this recipe because it combines two of my favorite sweets in one--butter cookies and Southern pralines! The results are buttery, sweet and nostalgic. I also love this recipe because it includes a simple praline sauce that can be made without a candy thermometer.
Provided by Kardea Brown
Categories dessert
Time 2h
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
- Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
- In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
- Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
- After your dough chills for at least an hour, preheat the oven to 350 degrees F.
- Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
- For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
- Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 30m
Yield 15 to 20 pralines
Number Of Ingredients 5
Steps:
- Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
- Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 45m
Yield about 24 pralines
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment.
- Combine the pecans, granulated sugar, brown sugar, cream, butter, corn syrup and vanilla in a large Dutch oven fitted with a candy thermometer. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook until the candy thermometer registers 236 degrees F, 6 to 8 minutes.
- Remove from the heat and continue stirring for 1 minute; the mixture will begin to thicken. Working quickly, carefully pour the praline mixture onto the prepared baking sheet and spread thin before it starts to set. Allow to cool and harden for at least 10 minutes.
- Break into serving-size pieces. Store in an airtight container.
PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS
Provided by Food Network
Categories dessert
Time 52m
Yield varies according to shape
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
- With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
- To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
- Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
- To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
- Fill with scoops of any flavor ice cream or sorbet that complements pecans.
- To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
- Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
- To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
- To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
- Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.
PERFECTLY PECAN PRALINE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Praline:
- In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
- Cookies:
- In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
- Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
- While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.
PECAN PRALINES
This was my mother's recipe.
Provided by Susan White
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 30
Number Of Ingredients 5
Steps:
- Generously butter baking sheets.
- In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 14.9 g, Cholesterol 1 mg, Fat 5.6 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 4.8 mg, Sugar 14.1 g
NO BAKE PECAN COCONUT PRALINE COOKIES
Make and share this No Bake Pecan Coconut Praline Cookies recipe from Food.com.
Provided by Jaurita F.
Categories Low Protein
Time 3m
Yield 18-24 Cookies/Pralines
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.
- Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
- Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie "dough" onto wax paper-lined baking sheets.
- Let set completely (freezing if necessary), then enjoy!
Nutrition Facts : Calories 328.5, Fat 18.1, SaturatedFat 7.6, Cholesterol 15.6, Sodium 109.3, Carbohydrate 43.3, Fiber 1.6, Sugar 36, Protein 1.9
CHOCOLATE PECAN PRALINE CAKE
A very sweet lady gave me this recipe a long time ago. This is such an impressive looking cake! This cake once sold for $150 at a charity auction where I work.
Provided by Angel91805
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
- In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
- Bake 50-60 minutes or until ice pick inserted in the center tests clean.
- Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
- When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
- Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
- Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.
Nutrition Facts : Calories 806.9, Fat 45.5, SaturatedFat 14.6, Cholesterol 80, Sodium 576.3, Carbohydrate 103, Fiber 3, Sugar 82.1, Protein 6.3
PECAN PRALINE
To accompany [Ice-Cream Bombes with Brandied Dried Cranberries and Cherries](/recipes/recipe_views/views/13611)
Number Of Ingredients 3
Steps:
- Lightly oil a baking sheet.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Stir in pecans with salt until coated well. Immediately pour mixture onto baking sheet, tilting baking sheet to make a thin layer, and cool completely, about 20 minutes. Carefully remove praline in shards from baking sheet. Break about one eighth shards into smaller pieces and in a food processor pulse until ground coarse. Break remaining praline into 12 shards for garnishing desserts. Praline may be made 2 days ahead, ground praline kept in an airtight container at cool room temperature (if it clumps, regrind in food processor before using), and shards kept between sheets of wax paper in another airtight container at room temperature.
PECAN PRALINE COOKIES
This recipe was printed in today's local paper--brown sugar cookies topped with pecans and a caramel icing. Mmmm...;)
Provided by JamesDeansGirl
Categories Dessert
Time 35m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F.
- In a large bowl, cream together the butter and brown sugar until fluffy.
- Blend in the egg and vanilla.
- In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined.
- Shape Tbsp.
- of dough into balls; space 2" apart on lightly greased or parchment paper-lined cookie sheets.
- Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely.
- Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil.
- Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth.
- Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.
Nutrition Facts : Calories 147.1, Fat 6, SaturatedFat 2.6, Cholesterol 17.2, Sodium 74.9, Carbohydrate 23.1, Fiber 0.4, Sugar 18.1, Protein 1.1
PRALINE COOKIES
These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them! -Melody Sroufe, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.
Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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