OLD-FASHIONED PRALINES
Planning to try this for the holidays. I've never made pralines before! Cook time includes optional pecan-roasting minutes. Prep time is an approximation of how long it will take to get all your ingredients in the pot, and on their way to soft-ball stage.
Provided by spatchcock
Categories Drop Cookies
Time 1h
Yield 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and bring to soft ball stage (230 to 240 degrees), stirring constantly.
- Remove from heat.
- Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
- Spoon out on aluminum foil or parchment paper.
- Makes approximately fifteen to twenty pralines, depending on size.
- Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes until slightly brown.
Nutrition Facts : Calories 165.6, Fat 4.9, SaturatedFat 3.1, Cholesterol 13.3, Sodium 41, Carbohydrate 31.1, Sugar 30.6, Protein 0.3
PRALINE DUST
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1/2 cup
Number Of Ingredients 8
Steps:
- Spray a baking sheet with vegetable-oil cooking spray, wiping off any excess with a paper towel; set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
- Stir in 3/4 cup pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture. Set aside to cool.
- Break brittle into small pieces. Place in a food processor fitted with a metal blade. Process until powdery.
EASY PRALINES
Pralines are delicious and always were something I liked to eat. I never made them because the recipes were too complicated. This changed when I got this from "Cooking New Orleans Style". Now I make and eat them and don't have to wait for DH to go to Louisianna on a business trip.
Provided by mandabears
Categories Candy
Time 10m
Yield 1 1/2 dozen
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a medium sized saucepan.
- Cook over medium low heat stirring and bring to a rolling boil.
- Cook slowly over low heat for 3-5 minutes.
- Remove from heat and stir in pecan halves.
- Beat until thickened.
- I use a wooden spoon.
- If the mixture gets too thick while beating add drops of evaporated milk.
- If the mixture is too thin just beat a little longer.
- Drop by spoonfuls onto waxed papeeer.
- Let cool.
- Wrap each praline in plastic wrap.
Nutrition Facts : Calories 1518, Fat 61.6, SaturatedFat 12.8, Cholesterol 44.7, Sodium 349.4, Carbohydrate 244.2, Fiber 6.5, Sugar 225, Protein 11.9
COCONUT PRALINES
I've been making this favourite square recipe for over 25 years.A brown sugar shortbread base with a mouth-watering, deliciously sweet coconut-pecan praline filling. These are always a hit!
Provided by Carrie Ann
Categories Bar Cookie
Time 50m
Yield 24 squares
Number Of Ingredients 10
Steps:
- Mix together butter, sugar and flour until crumbly.
- Press evenly in the bottom of a 9"x9" baking pan.
- Bake in pre-heated 375 degree oven for 10 minutes.
- Remove from oven and lower temperature to 350 degrees.
- Mix filling ingredients until well blended.
- Spread over partially baked crust and bake at 350 for 30 minutes or until nicely browned.
- Cool before cutting into squares.
PRALINES
Make and share this Pralines recipe from Food.com.
Provided by ratherbeswimmin
Categories Candy
Time 32m
Yield 2 dozen
Number Of Ingredients 7
Steps:
- Bring first 4 ingredients to a boil in a 3 quart saucepan over medium heat, stirring mixture constantly.
- Cook, stirring occasionally, 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).
- Remove mixture from heat, and add butter (do not stir).
- Let stand until candy thermometer reaches 150 degrees.
- Stir in pecans and vanilla, using a wooden spoon, and stir constantly until candy begins to thicken.
- Drop by heaping teaspoonfuls, working rapidly, onto wax paper.
- Let stand until firm.
Nutrition Facts : Calories 2689.5, Fat 145.5, SaturatedFat 48.7, Cholesterol 224, Sodium 644.7, Carbohydrate 359.3, Fiber 10.5, Sugar 330.8, Protein 13.1
PRALINES
Provided by Food Network
Categories dessert
Time 10h35m
Yield approximately 2 dozen
Number Of Ingredients 5
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.
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.
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
COCONUT PRALINES
Make and share this Coconut Pralines recipe from Food.com.
Provided by Busters friend
Categories Candy
Time 30m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- Combine sugar-coconut - milk in a heavy pot -bring to a boil over medium heat. Boil-stirring until the mixture comes to the soft-ball stage-about 239° degrees on a candy thermometer.
- Remove from heat- add butter - beat until mixture begins to sugar.
- Drop in small mounds on wax paper.
- Cool - gently lift with a thin knife. Store in an airtight container.
HOW TO MAKE PRALINE
Learn How to Make Praline and imagine gorgeous shards of caramel-y candy folded into your favorite desserts, like fudge and ice cream!
Provided by Gemma Stafford
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F (180°C). Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- Line a baking sheet with parchment paper. Butter the parchment. Set aside for later.
- In a medium sauce pan, combine the sugar and water over medium-low heat. Allow the sugar to dissolve and once it does you can then bring the mix to a simmer. Brush down the sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.
- Straight away turn off the heat and add in the butter and almonds, coating them in caramel.
- Immediately pour the praline onto the prepared baking sheet. Be careful not to touch the caramel.
- Once hardened break into pieces and either eat as-is or add it to my Homemade Praline Fudge (COMING SOON!). Store the praline in an airtight container at room temperature for up to 1 week.
PRALINES
This deeply Southern and unapologetically sweet candy recipe came to the Times by way of Julia Reed in an article about making edible holiday gifts. Her friend, Mary Cooper "can do anything: she canes chairs, she's an excellent gardener, she even makes her own cheese. And at Christmas she always makes me the best pecan pralines I have ever tasted." Ms. Cooper was kind enough to share her recipe with Ms. Reed who, in turn, shared it with us. As you spoon the warm praline mixture onto the parchment paper, work quickly. It dries in a snap. Some have been known to sprinkle the tops of the wet pralines with flaky sea salt before they harden.
Provided by Julia Reed
Categories project, dessert
Time 1h
Yield 2 dozen
Number Of Ingredients 6
Steps:
- In a deep, 2-quart heavy saucepan, combine the brown sugar, granulated sugar and milk and cook over medium heat, stirring constantly until the sugars melt. Cook, stirring frequently, to keep mixture from bubbling over, until a candy thermometer reads 228 degrees. Add the pecans and butter and stir until butter melts. Continue cooking until thermometer reaches 232 degrees. Remove from heat and stir in the vanilla. Allow to cool, stirring occasionally, until the mixture loses some of its gloss.
- Spoon the praline mixture onto parchment paper, forming 24 thin patties, each about 2 inches in diameter. Let cool at least a half hour. Wrap individually in wax-paper squares.
Nutrition Facts : @context http, Calories 112, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 8 milligrams, Sugar 18 grams, TransFat 0 grams
CLASSIC PRALINES
Brown sugar, cream, and pecans combine to produce delicious pralines. This recipe only calls for four ingredients, so it's easy to whip up.
Provided by Elizabeth LaBau
Categories Cookies and Candy
Time 35m
Yield 15
Number Of Ingredients 4
Steps:
- Prepare a sheet tray by covering it with waxed paper.
- Combine brown sugar and cream in a medium heavy-bottomed saucepan over medium-high heat.
- Stir with a wooden spoon until sugar is dissolved, then do not stir anymore.
- Insert a candy thermometer and boil until the sugar reaches 240 F (soft-ball stage).
- Remove from heat and stir in vanilla. Continue to stir until the mixture thickens and becomes opaque.
- Stir in all pecans, and drop by teaspoonfuls on a prepared sheet tray.
- Allow to cool completely at room temperature before removing from waxed paper.
- Serve and enjoy!
Nutrition Facts : Calories 258 kcal, Carbohydrate 29 g, Cholesterol 18 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 5 mg, Fat 16 g, ServingSize 15 servings, UnsaturatedFat 11 g
PRALINE DUST
A coarse texture praline used to flavour items such as gateaux, souffles, ice-cream topping etc. The aroma from the nuts and caramelised sugar is incredible.
Provided by Wild Thyme Flour
Categories Dessert
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Lightly brown the nuts in an oven.
- cook the water and sugar until the caramel stage is reached.
- mix in the nuts.
- Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
- Allow to become quite cold.
- Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
- Store in an airtight container.
CRUSHED PRALINE
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a heavy skillet dissolve the sugar and the cream of tartar in the water over moderate heat, stirring, bring the syrup to a boil, and cook it over moderate heat, without stirring, until it is a light caramel. Add the almonds and swirl the skillet until they are coated with the caramel. Pour the mixture onto butter foil and let it cool completely. Transfer the praline to a cutting board and chop it coarse. In a blender or food processor crush the praline pieces in batches. The crushed praline keeps in airtight containers for 3 weeks.
PRALINE RECIPE
Praline is a confectionery made with sugar, butter and nuts. It tastes amazing as a topping on ice creams, pastries & cakes.
Provided by Swasthi
Categories Condiment
Time 20m
Number Of Ingredients 3
Steps:
- Roughly chop the nuts of your choice. Set them aside. Grease a plate with butter or keep a parchment paper ready.
- Add sugar to a heavy bottom pan.
- Begin to melt on a medium flame.
- Avoid stirring the sugar. Swirl the pan as needed for even distribution.
- When the sugar begins to melt, gently swirl the pan as needed for the sugar to melt evenly.
- You can use a spoon to push the sugar stuck towards the edges inside.
- Reduce the flame to the lowest. Keep a tbsp of butter ready.
- When the sugar melts completely and begins to smoke, take off the pan from the heat. Do not allow the sugar to smoke up for longer.
- Immediately add butter and mix well.
- The mixture froths up and reduces.
- Add the chopped nuts. Mix well.
- Pour this to the parchment paper or plate.
- Cool it completely. Remove the brittle and break it to small pieces.
- You can keep the brittle in a zip lock bag or cloth. Cover the brittle well.
- Using a rolling pan, crush it to a small pieces. You can add it to a blender and make a coarse powder.
- Store praline in a glass jar and use as needed to top your desserts.
Nutrition Facts : Calories 31 kcal, Fat 2 g, Cholesterol 3 mg, Sodium 10 mg, ServingSize 1 serving
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.
PRALINES
Steps:
- In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool.
NEW ORLEANS-STYLE PRALINES
Provided by Food Network
Time 1h
Yield about 4 dozen pralines
Number Of Ingredients 6
Steps:
- Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
- Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
- Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.
PRALINES
Categories Dairy Nut Dessert Winter Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 36 pralines, weighing approximately 2 pounds
Number Of Ingredients 9
Steps:
- Have ready 4 oiled large baking sheets. In a heavy 2-quart saucepan combine the sugars, the cream, the salt, and the cream of tartar, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it over moderately high heat, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, let the mixture cool until the candy thermometer registers 220°F., and stir in the butter and the vanilla. Beat the mixture until it is creamy and stir in the pecan halves. Working quickly, drop the mixture by tablespoon onto the baking sheets and let the pralines cool. Remove the pralines carefully and store them, wrapped individually in wax paper, in airtight container in a cool place. The pralines keep for 2 weeks.
EMERIL'S CRUNCHY PRALINES
Make and share this Emeril's Crunchy Pralines recipe from Food.com.
Provided by alligirl
Categories Candy
Time 20m
Yield 2 dozen candies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
- Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
- Add the pecans and continue to stir for about 5 minutes.
- Remove from the heat.
- Drop by the spoonful onto wax paper.
- Let cool.
- Remove from the paper with a thin knife.
- NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.
PRALINES
This recipe was created to accompany [Praline Pecan Tarts](/recipes/food/views/11845) .
Yield Makes 2 pounds, about 36 pralines
Number Of Ingredients 9
Steps:
- Oil 3 baking sheets lightly.
- In a 2-quart heavy saucepan combine sugars, cream, salt, and cream of tartar and cook mixture over moderate heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved.
- Boil mixture, undisturbed, over moderately high heat until a candy thermometer registers 238°F. Remove pan from heat and cool mixture, undisturbed, until thermometer registers 220°F. Stir in butter and vanilla. Beat mixture until creamy and stir in pecan halves. Drop tablespoons of mixture quickly onto prepared baking sheets and let harden.
- Store pralines, wrapped individually in wax paper, in an airtight container in a cool place. Pralines keep up to 2 weeks.
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