Pralinesundaetopping Recipes

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PRALINE SUNDAE TOPPING

This can be served warm or cold over ice cream. Store in refrigerator.

Provided by ADDO

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 20m

Yield 16

Number Of Ingredients 8



Praline Sundae Topping image

Steps:

  • Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 26.8 g, Cholesterol 12.2 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 73.5 mg, Sugar 23.3 g

¼ cup butter
1 ¼ cups packed brown sugar
16 large marshmallows
2 tablespoons light corn syrup
1 dash salt
1 cup evaporated milk
½ cup chopped pecans, toasted
1 teaspoon vanilla extract

PRALINE SUNDAE TOPPING

Make and share this Praline Sundae Topping recipe from Food.com.

Provided by Bayhill

Categories     Sauces

Time 20m

Yield 2 1/4 cups

Number Of Ingredients 8



Praline Sundae Topping image

Steps:

  • In a large saucepan, melt butter over medium heat.
  • Add the marshmallows, brown sugar, corn syrup, and salt; mix well.
  • Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
  • Remove from heat and let the mixture cool for 5 minutes.
  • Stir in evaporated milk, pecans, and vanilla.
  • Serve topping warm over ice cream.
  • (Store leftover topping in refrigerator. It will thicken as it cools).

Nutrition Facts : Calories 1181.8, Fat 46.5, SaturatedFat 19.6, Cholesterol 86.7, Sodium 454.1, Carbohydrate 190.2, Fiber 2.4, Sugar 153.7, Protein 11.1

1/4 cup butter or 1/4 cup margarine
16 large marshmallows
1 1/4 cups brown sugar, firmly packed
2 tablespoons light corn syrup
1 dash salt
1 cup evaporated milk
1/2 cup chopped pecans, toasted
1 teaspoon vanilla

PRALINES

Provided by Food Network

Categories     dessert

Time 10h35m

Yield approximately 2 dozen

Number Of Ingredients 5



Pralines image

Steps:

  • Put 2 cups sugar, milk, and butter in heavy saucepan over medium heat. Cook to softball stage, 234 degrees F. When almost ready, caramelize the remaining 1 cup sugar in another heavy skillet, preferably cast iron, over medium heat, stirring often, so sugar does not get too dark. As soon as sugar granules are totally dissolved, turn off heat and carefully add a few spoonfuls of candy mixture to caramelized sugar liquid, stirring constantly and thoroughly. Pour all back into saucepan of candy and mix quickly with wire whip or cooking spoon. Remove from heat. Add vanilla and continue beating candy for 10 to 15 minutes or as long as it takes for candy to lose its sheen and begin to thicken. Quickly stir in pecans and, using 2 soupspoons, scoop small mounds onto papered cookie sheets. Let set. Store in covered tins.
  • If candy gets too hard before it is all scooped, place in safe container and warm in microwave until of good consistency to finish scooping.

2 cups sugar, plus 1 cup
1 cup evaporated milk
1/4 pound butter (do not substitute)
1 teaspoon vanilla
3 to 4 cups pecan halves, toasted

PRALINE TOPPING

Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.

Provided by Toni Tipton-Martin

Categories     Dessert     Pie     Nut     Pecan     Butter     Vegetarian     Peanut Free     Soy Free     Thanksgiving

Yield makes enough for 1 pie

Number Of Ingredients 7



Praline Topping image

Steps:

  • In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.

3 tablespoons packed brown sugar
3 tablespoons granulated sugar
¼ cup all-purpose flour
1 egg
¼ teaspoon salt
3 tablespoons butter, melted
⅓ cup chopped pecans

PRALINE SUNDAE TOPPING

Number Of Ingredients 9



Praline Sundae Topping image

Steps:

  • Melt butter in a saucepan. Add brown sugar, marshmallows, corn syrup and salt. Cook and stir over low heat until marshmallows are melted and mixture comes to a boil. Boil for 1 minute. Remove from the heat cool for 5 minutes. Stir in evaporated milk, pecans and vanilla mix well. Serve warm or cold over ice cream. Store in the refrigerator.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

1/4 cup butter or margarine
1-1/4 cups packed brown sugar
16 , large marshmallows
2 tablespoons light corn syrup
dash salt
1 cup evaporated milk
1/2 cup , chopped pecans, , toasted
1 teaspoon vanilla extract
ice cream

CREAMY PRALINE TOPPING

Would people be willing to spend a fortune at a gourmet shop if they knew how easy it is to make Creamy Praline Topping at home?

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 1-1/4 cups or 10 servings, 2 Tbsp. each.

Number Of Ingredients 5



Creamy Praline Topping image

Steps:

  • Mix cream cheese and sugar in medium bowl until well blended.
  • Add remaining ingredients; mix well.
  • Spread over warm pieces of coffee cake.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup firmly packed brown sugar
1/2 cup sour cream
1/4 cup chopped walnuts
1/2 tsp. vanilla

PECAN PRALINE TOPPING

Categories     Egg     Dessert     Bake     Thanksgiving     Pecan     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 1/2 cups

Number Of Ingredients 4



Pecan Praline Topping image

Steps:

  • Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add brown sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white-sugar mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)

1 large egg white
1 tablespoon water
1/2 cup (packed) golden brown sugar
1 1/2 cups pecan halves

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