Almond Praline Butter Food

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ALMOND PRALINE



Almond Praline image

Use this recipe to top our Apple Praline Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-by-15-inch sheet

Number Of Ingredients 5

1 1/2 cup sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of half a lemon (1 tablespoon)

Steps:

  • Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

ALMOND PRALINE CAKES



Almond Praline Cakes image

Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons butter
1/3 cup packed brown sugar
2 tablespoons 2% milk
1/4 cup chopped almonds
BATTER:
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1/4 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup 2% milk

Steps:

  • In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.

Nutrition Facts : Calories 410 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 282mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.

ALMOND PRALINE



Almond Praline image

Categories     Quick & Easy     Almond     Summer     Gourmet

Yield Makes 2 cups

Number Of Ingredients 2

1 cup sugar
1 cup slivered almonds (about 6 ounces)

Steps:

  • Line a baking sheet with foil. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add almonds, stirring until coated well, and cook, stirring, until fragrant, about 1 minute. Working quickly, with a metal spatula spread mixture onto foil about 1/4 inch thick and cool until set, about 3 minutes. Chill praline on foil until hard, about 15 minutes. Chop praline. Praline may be made 1 week ahead and kept in an airtight container in a cool, dry place.

ALMOND PRALINE BUTTER



Almond Praline Butter image

Categories     Condiment/Spread     Food Processor     Nut     Dessert     Almond     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 5

2 cups whole almonds (about 12 ounces)
2 cups sugar
1 1/2 cups water
1/4 teaspoon cream of tartar
1/8 teaspoon salt

Steps:

  • Preheat oven to 300°F. and lightly oil a 12-inch square of foil.
  • In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden.
  • In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved. Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden. Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel. Add almonds, stirring until coated well. Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes. Remove praline from foil and break into 1 1/2-inch pieces. Praline may be made 1 week ahead and kept in an airtight container.
  • Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline. Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes. Let praline butter cool. Praline butter may be made several days ahead and kept chilled, covered. Let praline butter soften to room temperature before using.

SALTED ALMOND PRALINE TART



Salted Almond Praline Tart image

Make and share this Salted Almond Praline Tart recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 19

1 cup sliced almonds
1/2 cup sugar
2 tablespoons butter, melted
1 tablespoon water
1 teaspoon ground cinnamon
1/2 teaspoon flaked sea salt
2 1/2 cups broken cinnamon graham crackers
1 cup sliced almonds, toasted
1/3 cup sugar
1/3 cup butter, softened
12 ounces cream cheese, softened and divided (1-8 oz plus 1-4 oz package)
4 1/2 ounces white baking chocolate, chopped
1/3 cup sugar
1/2 cup sour cream
1/4 teaspoon almond extract
1 egg
1 egg yolk
whipped cream
fresh raspberry

Steps:

  • To make Salted Almond Praline: Preheat oven to 325 degrees F. Line baking pan with foil and spray with nonstick cooking spray. In bowl combine sliced almonds, sugar, melted butter, water, ground cinnamon and sea salt. Spread evenly in pan. Bake 20 minutes or until golden brown. Cool completely on rack. Break into pieces or bite-sized pieces. Set aside and to be used as a crumbled topping. May be made up to 3 days in advance.
  • To make Almond Crust: Almond Crust Preheat oven to 325 degrees F. In food processor combine broken cinnamon graham crackers, toasted sliced almonds and sugar. Cover; process until finely ground. Add 1/3 cup softened butter. Pulse to combine. Press into bottom and sides of 10-inch fluted tart pan with removable bottom. Chill 15 minutes. Place on foil-lined baking sheet. Bake 20 minutes or until lightly browned; cool.
  • To complete the Tart: In saucepan combine 8 ounce cream cheese and chocolate. Stir over low heat until melted. In bowl beat remaining 4 ounces cream cheese on medium to high for 30 seconds. Beat in sugar until smooth. Beat in melted mixture until combined. Fold in sour cream and extract. Beat in egg and yolk until combined. Pour into crust.
  • Bake tart in a 325 degrees F oven 35 minutes or until center in nearly set when gently shaken. Cool on rack 30 minutes. Loosen crust from side of pan, but do not remove. Chill at least 2 hours. Remove tart from pan. Top with whipped cream, Salted Almond Praline and berries.

Nutrition Facts : Calories 651.5, Fat 46.5, SaturatedFat 21, Cholesterol 129.6, Sodium 308.2, Carbohydrate 52.9, Fiber 3.3, Sugar 44.1, Protein 10.5

ALMOND PRALINE



Almond Praline image

Yield Makes one 10 x 15-inch sheet

Number Of Ingredients 5

1 1/2 cups sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of 1/2 lemon (1 tablespoon)

Steps:

  • Preheat the oven to 350°F. Place the almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Set aside to cool.
  • Butter a 10 × 15-inch rimmed baking sheet. Spread the toasted almonds in an even layer on the pan. Place the sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Once the sugar is dissolved, cook without stirring until the sugar is a deep amber color.
  • Add the lemon juice; immediately pour mixture over almonds, coating with a thin layer. If the caramel doesn't cover all the nuts, tilt the pan slightly to distribute, or stir in the nuts with a wooden spoon, being careful not to touch the caramel or the hot pan. Cool completely.
  • Gently twist the pan to release the praline. Break into pieces. Store in an airtight container for up to 1 week.

ALMOND MERINGUE TORTE WITH PRALINE BUTTERCREAM



Almond Meringue Torte with Praline Buttercream image

Provided by Nina Martindale

Categories     Cake     Mixer     Egg     Dessert     Bake     Christmas     New Year's Eve     Almond     Winter     Hazelnut     Gourmet     Australia

Number Of Ingredients 17

For meringue layers
6 large egg whites
1 cup granulated sugar
1 cup blanched whole almonds, ground fine in a food processor
1/3 cup all-purpose flour
For praline
1 cup granulated sugar
1/3 cup blanched whole almonds
1/3 cup hazelnuts
For buttercream
1/2 cup milk
1 cup granulated sugar
1 vanilla bean, halved lengthwise, or 1 teaspoon vanilla extract
6 large egg yolks
4 sticks (2 cups) unsalted butter, softened to cool room temperature
1/2 cup blanched whole almonds, toasted, cooled, and chopped
confectioners' sugar

Steps:

  • Preheat oven to 350°F. and butter and flour two 8- or 9-inch round cake pans, knocking out excess flour.
  • Make meringue layers:
  • In a bowl with an electric mixer beat whites until they hold soft peaks. Add sugar in a slow stream, beating until meringue holds stiff, glossy peaks. Fold in almonds and sift flour over meringue. Fold in flour gently but thoroughly and divide meringue between cake pans, smoothing it evenly. Bake layers in middle of oven 30 to 35 minutes, or until pale golden and firm to the touch. Invert layers onto racks and cool.
  • Make praline:
  • Line a baking sheet with foil.
  • 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. Remove pan from heat and stir in almonds and hazelnuts. Immediately pour mixture onto baking sheet tilting baking sheet to make a thin layer and cool completely. Break praline into pieces and transfer to a plastic bag. Crush praline coarse with a rolling pin. Praline may be made 1 week ahead and kept in an airtight container at room temperature.
  • Make buttercream:
  • In a small heavy saucepan simmer milk, sugar, and vanilla bean if using, stirring, until sugar is dissolved. In a bowl whisk yolks and add milk mixture in a stream, whisking. Transfer mixture to pan and cook over low heat, stirring, until a candy thermometer registers 170°F. Pour mixture through a fine sieve into another bowl and cool completely. In a bowl with an electric mixer beat butter until light and fluffy and beat in custard, a little at a time, until smooth. Beat in 1/2 cup praline (reserving remaining praline for another use) and vanilla extract if using.
  • Assemble torte:
  • Stack meringue layers, spreading some buttercream generously between them. Spread remaining buttercream on top and side of torte. Press chopped toasted almonds onto top and side of torte and sprinkle top with confectioners' sugar. Torte may be made 1 day ahead and chilled, covered. Let torte stand at cool room temperature 2 hours before serving.

PRALINE BUTTER



Praline Butter image

I seem to be addicted to the idea of praline anything lately. Putting this here for safe keeping (in case I ever think of something that must absolutely be smothered in praline butter!). It comes from the Better Homes and Gardens book "Old-Fashioned Home Baking." Prep and cook times are guesses.

Provided by the_cookie_lady

Categories     Low Protein

Time 15m

Yield 3/4 cup, 6 serving(s)

Number Of Ingredients 5

1/4 cup granulated sugar
1/2 cup coarsely chopped pecans
1 tablespoon butter or 1 tablespoon margarine
1/2 cup softened butter or 1/2 cup margarine
1/2 teaspoon vanilla extract

Steps:

  • In a heavy 6-inch skillet evenly spread out the sugar.
  • Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
  • Carefully add pecan and 1 tbl butter or margarine.
  • Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
  • Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
  • Cool. Break into small clusters.
  • Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
  • In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
  • If not serving immediately, cover and chill.
  • Let the butter stand at room temperature for about 1 hour before serving.

Nutrition Facts : Calories 248.6, Fat 23.8, SaturatedFat 11.5, Cholesterol 45.8, Sodium 122.6, Carbohydrate 9.7, Fiber 0.9, Sugar 8.7, Protein 1

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