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.
CARAMEL PECANS
"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN PRALINE SEMIFREDDO WITH BOURBON CARAMEL
Provided by Allison Vines-Rushing
Categories Bourbon Milk/Cream Dairy Nut Dessert Freeze/Chill Thanksgiving Frozen Dessert Tree Nut Pecan Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 14
Steps:
- To make the praline, line a baking sheet with waxed paper.
- Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F. Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve.
- To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top.
- Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks. Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream. Transfer the mixture to a large bowl and refrigerate until needed.
- Have the egg yolks and egg whites in separate bowls. Put the egg yolks in a stand mixer fitted with the whisk attachment and add 1/4 cup of the sugar. Whisk the mixture on high speed until you achieve a thick, pale yellow consistency. Transfer the mixture to another bowl and reserve.
- Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining 1/4 cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form.
- Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline.
- Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight.
- To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F. Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it.
- To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap.
- Slice the semifreddo into ten equal slices with a sharp knife. Serve each with a drizzle of bourbon caramel.
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE
You can use store-bought pralines to make the crust, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top. Add at least 6 hours to overnight chill time to cook time.... Can be refrigerated for up to 5 days.
Provided by GoldsmithLissa
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Make the crust: Preheat the oven to 375°. Line a baking sheet with parchment paper. Wrap the outside of a 10-inch round springform pan with foil.
- In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt. Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer. Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted. Let cool.
- Transfer all but 12 of the pecans to a food processor. Add the graham crackers and pulse until finely ground. Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened. Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
- Make the filling: In a clean food processor, pulse the cream cheese with the sugar until smooth. Add the eggs, one at a time, and pulse until incorporated. Scrape down the side of the bowl. Pulse in the vanilla and sour cream. Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly. Transfer the cake to a rack and let cool completely. Wrap in plastic and refrigerate overnight.
- Unwrap the cheesecake and discard the foil. Remove the ring and transfer the cake to a plate. Arrange the 12 reserved pecans on top. Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices. Transfer the slices to plates and pour some of the Caramel Sauce on top. Serve with the remaining Caramel Sauce.
Nutrition Facts : Calories 433.6, Fat 30.6, SaturatedFat 16.9, Cholesterol 108.1, Sodium 239.7, Carbohydrate 35.2, Fiber 0.8, Sugar 24.2, Protein 6.3
LOUISIANA CARAMEL PRALINES
I know there are a lot of praline recipes already posted, but I couldn't find this one & suspect there could hardly be 1 more authentic than a recipe straight from the *River Road Recipes* cookbook published by the Junior League of Baton Rouge. Mrs. C.E. Phillips was acknowledged as the source of the recipe, but no times or yield were given. I have guesstimated them w/a *heavy accent on the guess* part of the word, but the real bottom line is the yield depends on the size you choose to make & how you view the # of servings. *Enjoy*
Provided by twissis
Categories Candy
Time 25m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 cups sugar & milk in a lrg saucepan. Cook slowly, stirring often.
- At the same time, put other cup of sugar in a 2nd saucepan on low heat & stir till melted.
- Pour 2nd mixture slowly into the sugar & milk that should be read to boil & stir while adding.
- Cook slowly till a firm ball forms when dropped into cold water (238°) & remove from heat.
- Add vanilla, pecans & butter. Stir till mixture begins to thicken.
- To avoid sticking as experienced by the 1st reviewer using waxed paper which was given as an option -- drop by spoonfuls in desired size onto a lightly sprayed baking sheet or buttered cookie sheet (candies should set up immediately).
Nutrition Facts : Calories 132.3, Fat 6.6, SaturatedFat 1.2, Cholesterol 3.7, Sodium 13.2, Carbohydrate 18.4, Fiber 0.7, Sugar 17, Protein 1.2
CARAMEL PECANS
My favorite part of the caramel roll is the pecans on top so I created this recipe by combining a couple of different recipes to curb my craving. I'm not a huge fan of sweet rolls so this gives me what I want without wasting the rolls. I will often half this because it gives me plenty since they are addicting!
Provided by MinnMomof2
Categories Lunch/Snacks
Time 53m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 250°F.
- Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
- Melt butter in medium saucepan over medium heat.
- Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
- Remove pecans from oven and pour into saucepan/caramel mixture.
- Stir to coat and pour back into 9x13" pan.
- Place back into oven for 45-60 minutes stirring every 15 minutes or so.
- Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
- Separate pecans as they cool (2 forks work well).
- I often HALF this because I can't keep out of them!
Nutrition Facts : Calories 1080.9, Fat 76.5, SaturatedFat 19.2, Cholesterol 61, Sodium 196, Carbohydrate 105, Fiber 7.1, Sugar 87.3, Protein 7
PECAN CARAMELS
I altered the original recipe for these creamy caramels by substituting condensed milk for part of the whipping cream and cutting back on the sugar. Everybody raves about them, and they make a great holiday gift. You can't eat just one! -Patsy Howell, Peru, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with butter. Set aside. , In a large heavy saucepan, combine the sugar, corn syrup and 1 cup cream. Bring to a boil over medium heat. Cook and stir until smooth and blended, about 10 minutes. Stir in milk and remaining cream. Bring to a boil over medium-low heat, stirring constantly. Cook and stir until a candy thermometer reads 238° (soft-ball stage), about 25 minutes. , Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan; cut into 1-in. squares. Wrap individually in waxed paper.
Nutrition Facts : Calories 66 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 12mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE
You can use store-bought pralines to make the crust for this fluffy cheesecake, but Big Sugar's quick praline recipe is worth the extra effort, as is the buttery caramel sauce that gets pooled on top.;) Recipe by Lisa Ritter. From: Big Sugar's Blockbuster Desserts, published in the March 2008 edition of Food & Wine Magazine. Chilling Time - overnight.
Provided by Manami
Categories Cheesecake
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- PREPARE THE CRUST::
- Preheat the oven to 375°F.
- Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil.
- In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt.
- Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer.
- Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
- Transfer all but 12 of the pecans to a food processor.
- Add the graham crackers and pulse until finely ground.
- Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened.
- Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
- PREPARE THE FILLING:.
- In a clean food processor, pulse the cream cheese with the sugar until smooth.
- Add the eggs, one at a time, and pulse until incorporated.
- Scrape down the side of the bowl.
- Pulse in the vanilla and sour cream.
- Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
- Transfer the cake to a rack and let cool completely.
- Wrap in plastic and refrigerate overnight.
- Unwrap the cheesecake and discard the foil.
- Remove the ring and transfer the cake to a plate.
- Arrange the 12 reserved pecans on top.
- Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices.
- Transfer the slices to plates and pour some of the Caramel Sauce on top.
- Serve with the remaining Caramel Sauce.
- *The cheesecake can be refrigerated for up to 5 days.
- PREPARE THE CARAMEL SAUCE:.
- In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
- Cook over moderately high heat for 2 minutes, stirring constantly.
- Add the cream and boil for 2 minutes longer.
- Transfer the caramel sauce to a pitcher.
- Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
- **The caramel can be refrigerated for up to 1 week.
- Whisk to combine before serving.
PRALINES & CREAM PECAN-CARAMEL MUFFINS
These are amazing, completely decadent little cakes with a pecan-studded brown sugar batter, a caramel ripple, and a baked-in cheesecake layer topped with a pecan streusel. From Marcy Goldman's essential cookbook, "A Passion for Baking: Bake to Celebrate, Bake to Nourish, Bake for Fun". You can omit the Cream Cheese Topping and just make with the muffin batter topped with streusel.
Provided by blucoat
Categories Quick Breads
Time 55m
Yield 12 large muffins
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F. Arrange oven rack to middle position. Line a 12-cup large muffin pan with paper liners and generously spray liners with nonstick cooking spray. Place pan on a parchment paper-lined baking sheet.
- For Pecan Streusel Topping, in a food processor, grind nuts, both sugars, and butterscotch chips, if desired, to make a fine meal. Add butter and pulse to blend. Put mixture into a mixing bowl. (This is a fine, gravelly streusel.).
- Without cleaning food processor bowl, blend Cream Cheese Topping ingredients well and then spoon out into another bowl. For Muffin Batter, blend butter with both sugars in food processor until well blended; then add egg and vanilla and mix well. Add buttermilk, flour, baking powder, baking soda, salt, and nuts and blend well, making sure no unblended sugar or butter is stuck in bottom of bowl. Scoop some batter into each muffin cup, filling about half full. Squirt on some sundae topping. Spoon on some Cream Cheese Topping and then carefully add streusel.
- Bake 30 to 35 minutes until muffins seem firm to the touch when gently pressed with fingertips. Let cool 5 minutes before removing from pan.
Nutrition Facts : Calories 477.8, Fat 24.5, SaturatedFat 10.3, Cholesterol 77.1, Sodium 249, Carbohydrate 60.7, Fiber 1.7, Sugar 42.8, Protein 6.2
More about "caramel pecan pralines food"
EASY CREAMY PECAN PRALINES RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE PECAN CARAMEL CHEESECAKE RECIPE
From painlesscooking.com
PECAN PRALINES - FARM FLAVOR RECIPE
From farmflavor.com
Cuisine AmericanCategory DessertAuthor Farm FlavorTotal Time 25 mins
CARAMEL PRALINE PECAN GOOEY BUTTER CAKE
From melissassouthernstylekitchen.com
CARAMEL PECAN PRALINE ICE CREAM RECIPE - DESSERTS ON A DIME
From dessertsonadime.com
AMARULA ICE CREAM WITH CARAMEL AND PECAN PRALINE | RICARDO
From ricardocuisine.com
SALTED CARAMEL PECAN PRALINE SMOOTHIE - THE BEACHBODY BLOG
From beachbodyondemand.com
PECAN PRALINE BUNDT WITH A CARAMEL GLAZE - CABIN LIFE
From cabinlife.com
BEST NEW ORLEANS PECAN PRALINES RECIPES | BAKE WITH …
From foodnetwork.ca
CARAMEL PECAN CHEESECAKE - RECIPE - COOKS.COM
From cooks.com
KETO PECAN PRALINES RECIPE (W/SALTED CARAMEL)
From dietsmealplan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love