PRALINE PECANS
With pecans so plentiful in Texas, these sweet crunchy nuts have become an expected tradition. Everyone in my family asks me to make them again and again for festive gatherings.
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
Nutrition Facts : Calories 334 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 3g fiber), Protein 2g protein.
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 1h
Yield 24 candies, about 12 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
- Line a cookie sheet with baking parchment.
- Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, and brown sugar to 240 degrees F (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds.
- Carefully (it may sputter) stir in the vanilla, bourbon, and toasted pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet.
- Let cool for 20 minutes.
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 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.
CREAMY PECAN PRALINES
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.
PECAN PRALINES
Steps:
- Place both types sugar and the cream in a heavy 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. 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. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans - style dessert.
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
PRALINE PECANS
Here is as incredibly easy recipe for candied pecans - perfect for gift-giving or Christmas party dessert treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 32
Number Of Ingredients 6
Steps:
- Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
- Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.
Nutrition Facts : Calories 190, Carbohydrate 18 g, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg
PRALINE PECANS AND CRANBERRY MIX
From the 100 Best Appetizers Cookbook given to me by my sweet swap partner MaField during the Cookbook Swap in 2008. I'm planning on using this for holiday gifts this year. I really liked the flavor of the cranberries in this mix. Store in an airtight container at room temperature for up to 2 weeks.
Provided by HokiesMom
Categories Lunch/Snacks
Time 1h45m
Yield 5 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250 F and grease a 13x9" baking pan, set aside. Cover large baking sheet with heavy duty foil, set aside.
- Spread pecans in single layer on prepared baking pan.
- Combine corn syrup, brown sugar and butter in small microwavable bowl and microwave on HIGH 1 minute; stir.
- Microwave 30 seconds to 1 minute or until boiling rapidly.
- Stir in vanilla and baking soda until well blended.
- Drizzle mixture evenly over pecan halves and stir until evenly coated.
- Bake 1 hour, stirring every 20 minutes with a wooden spoon.
- IMMEDIATELY transfer mixture to prepared baking sheet, spreading pecans evenly over foil with lightly greased spatula.
- Cool completely. Break apart with wooden spoon.
- Combine pecans with cranberries in large bowl.
- Store in an airtight container for up to 2 weeks. You can also divide between cute cellophane gift bags and twist tie to seal.
Nutrition Facts : Calories 156.5, Fat 13.6, SaturatedFat 1.8, Cholesterol 3, Sodium 29.4, Carbohydrate 9.3, Fiber 2, Sugar 4.8, Protein 1.6
PECAN PRALINES SOUTHERN STYLE
Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe)
Provided by Malriah
Categories Candy
Time 1h
Yield 24 pralines
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Spread the pecans on a cookie sheet and place in the oven for 3 minutes.
- Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).
- Line a cookie sheet with parchment paper.
- Fit a heavy-bottomed saucepan with a candy thermometer.
- Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).
- If necessary, stir once to help dissolve the sugar.
- Remove from the heat and let sit for 15 seconds.
- CAREFULLY stir in the vanilla, bourbon, and toasted pecans.
- (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.
- Drop by tablespoonfuls onto the prepared cookie sheet.
- Cool for 20 minutes.
PECAN PRALINE TOPPING
This is a wonderful caramel/butterscotch type sauce that is wonderful served over a dish of ice cream, sliced bananas, french toast for Recipe #304363, and delicious on a warm slice of fruit pie, especially apple pie! For an adult treat, add a shot of rum when incorporating the pecans. Endless possibilites!
Provided by 2Bleu
Categories Dessert
Time 6m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
- Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
- Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.
Nutrition Facts : Calories 195.2, Fat 17.6, SaturatedFat 5.8, Cholesterol 23, Sodium 54.9, Carbohydrate 9, Fiber 1.3, Sugar 7.4, Protein 1.4
NEW ORLEANS PECAN PRALINE PIE
Make and share this New Orleans Pecan Praline Pie recipe from Food.com.
Provided by Susie in Texas
Categories Pie
Time 4h
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Fill a large heavy duty pot with water and bring water to a boil.
- Remove paper label from condensed milk can.
- Immerse the unopened condensed milk can into the boiling water.
- Reduce heat to medium and cover pot with lid.
- Cook for 3 hours.
- Occasionally check pot to make sure it doesn't boil dry.
- Remove can from water with tongs.
- Place in freezer for one hour, to cool.
- Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
- Mix well.
- Add chopped pecans and mix well, again.
- Pour pecan pie mixture into unbaked pie shell.
- Bake@ 350 degrees for 50-55 minutes.
- Filling is done when knife inserted near the center comes out clean.
- When done, remove pie from oven and let cool for 1 hour.
- Open cooled condensed milk can.
- Empty contents into small bowl and stir well.
- Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
- Garnish with pecan halves (optional).
- Serve with whipped topping (optional).
- (note) if salted pecans are used, omit the 1/8 tsp.
- of salt from the recipe.
PRALINE PECAN CRUNCH SNACK MIX
In our family, we call this "Crunchy-Crunchy." My mother-in-law makes a big batch of this every Christmas. We receive it in the big box of gifts and my youngest is very excited to see "Grandma's Crunchy-Crunchy" snack mix. I sometimes make it myself, but it's more special to receive it from Grandma, you know? It is great for gift giving in a nice air-tight plastic container. Great to put out for a sweet snack, any time of the year! Note: I have added a little salt to the recipe as a personal preference. If you want to leave it out as the original recipe calls for, you can do so. Enjoy!
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 1h15m
Yield 10 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
- In large microwaveable bowl, combine sugar, corn syrup and margarine.
- Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
- Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
- Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.
More about "praline pecans recipes"
PRALINE PECANS RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (9)Total Time 40 minsServings 8
- Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.
- Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.
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