NO-BAKE CORNFLAKE-CHOCOLATE PRALINES
Provided by Food Network Kitchen
Time 2h40m
Yield about 18 cookies
Number Of Ingredients 8
Steps:
- Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes. Transfer to a cutting board; let cool, then coarsely chop.
- Line 2 baking sheets with parchment paper. Toss the pecans and cornflakes in a large bowl.
- Make the caramel: Bring the butter, cane syrup, heavy cream and salt to a boil in a medium saucepan over medium heat and cook, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan and comes together into a loose ball, about 5 minutes. Remove from the heat. Once the caramel stops bubbling, stir in the semisweet chocolate until melted.
- Pour the chocolate caramel over the cornflake mixture and toss to coat. Scoop heaping tablespoonfuls of the mixture onto the prepared baking sheets and pack into compact mounds with your fingers. Let set, about 1 hour.
- Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle over the cookies and let set, about 1 more hour.
HERSHEY'S CHOCOLATE PRALINES
Make and share this Hershey's Chocolate Pralines recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 1h
Yield 3 Dozen
Number Of Ingredients 7
Steps:
- Line 2 cookie sheets with wax paper.
- In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
- Cook over medium heat,stirring constantly until mixture boils.
- Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
- Remove from heat.
- Add butter and vanilla.
- DO NOT STIR.
- Cool at room temperature to 160 degrees.
- Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
- Quickly drop by teaspoonfuls onto cookie sheet.
- Cool.
- Store covered.
CHOCOLATE-TOPPED PRALINES
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
- Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
- Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.
CHOCOLATE PRALINE COOKIES
This praline cookie is wonderful with or without the chocolate. In fact I have made it many times, and while I was waiting for the cookies to cool...somehow a few cookies would vanish every time my boyfriend went through the kitchen.
Provided by Sallysec
Categories Drop Cookies
Time 20m
Yield 25-35 Cookies
Number Of Ingredients 9
Steps:
- Set oven to 375°F.
- Cream butter and brown sugar together with an electric hand mixer, or if you would rather do it by hand, a heavy spatula will work.
- Add the baking powder and egg until the mixture looks smooth and creamy.
- Beat in the vanilla extract.
- Slowly beat the flour into the mixture, a quarter cup at a time until you use all the flour.
- Add your pecans or walnuts. (I have used both together, and apart, either way they taste wonderful! In fact I have even altered this recipe and used ground almonds).
- If you think the dough is too warm you may want to put it in the freezer. When I bake in the winter I often will put all my cookie doughs in the freezer for fifteen minutes before working with them. If the dough is too warm, it will spread while baking and you will get pancakes rather then cookies :).
- Take the dough from the freezer and drop it by the teaspoon onto an ungreased cookie sheet approx 2 inches apart.
- Bake for 8-10 minutes until the cookie looks golden, when you lift the cookies they should have an even color on the bottom.
- Cool the cookies on a wire rack until they are cool to touch.
- While the cookies cool gather your semisweet chips and vegetable shortening in a small sandwich baggie. If you want you can use a chocolate melting double boiler. Personally I like to do things the quick and easy way, so take your baggie of chocolate and shortening and seal it closed, then put it in a bowl of warm water. Wait approximately five minutes and the chocolate should have melted. If not repeat with warmer water. Use your finger to make sure the chocolate and shortening have mixed.
- Using a scissors snip the corner of the sandwich baggie and drizzle the chocolate over the cooled cookies. For small drizzles make only a slight cut in the corner of the bag, for larger chocolate lines, make a larger cut. I usually make designs on the cookies with the chocolate. Simple criss cross lines look elegant and sophisticated.
- These cookies are one of my favorites, and I often bring them to parties or special occasions because of their beautiful appearance and interesting flavor.
- **To Toast Nuts**.
- Set oven to 350°F.
- Place nuts on baking sheet in a single layer.
- Bake for approximately 5-8 minutes checking frequently, and stirring them about on the sheet. They should become a golden bronze color, depending on the nut. The toasting of nuts will allow for a richer flavor usually.
CHOCOLATE PECAN PRALINE CAKE
A very sweet lady gave me this recipe a long time ago. This is such an impressive looking cake! This cake once sold for $150 at a charity auction where I work.
Provided by Angel91805
Categories Dessert
Time 1h55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325.
- In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
- In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
- Bake 50-60 minutes or until ice pick inserted in the center tests clean.
- Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
- When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
- Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
- Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.
Nutrition Facts : Calories 806.9, Fat 45.5, SaturatedFat 14.6, Cholesterol 80, Sodium 576.3, Carbohydrate 103, Fiber 3, Sugar 82.1, Protein 6.3
WHITE CHOCOLATE PRALINES
Make and share this White Chocolate Pralines recipe from Food.com.
Provided by gailanng
Categories Low Protein
Time 15m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Combine all ingredients. Cook low, stirring constantly until sugar and butter melts.
- Bring to a boil and increase heat to medium. At the boiling point, discontinue stirring or the pralines will become grainy. Continue to cook 3 minutes or until thermometer reaches 230 degrees.
- Remove from heat and beat with a wooden spoon until mixture begins to thicken. This may take up to 5 minutes.
- Working rapidly, drop by spoonfuls onto wax paper coated with cooking spray.
Nutrition Facts : Calories 2057.6, Fat 116.2, SaturatedFat 41.1, Cholesterol 136.5, Sodium 485.2, Carbohydrate 261.9, Fiber 7.9, Sugar 249.7, Protein 11.7
CHOCOLATE PRALINES, MEXICAN STYLE
These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!
Provided by mintconditionherbfarm
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
- Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g
More about "chocolate pralines food"
CHOCOLATE PRALINES RECIPE - FOOD.COM
From food.com
Servings 6Total Time 17 minsCategory CandyCalories 341 per serving
WHAT IS PRALINE? | COOKING SCHOOL | FOOD NETWORK
From foodnetwork.com
CHOCOLATE PRALINE RECIPE — FOOD — RECIPE — MILO 3ONESEVEN
From 3oneseven.com
CHOCOLATE PRALINES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE PRALINES MANUFACTURERS, TRADERS, SUPPLIERS
From industrystock.com
PRALINES AND BONBONS - CHOCOLATE BRANDS
From chocolate-brands.com
CHOCOLATE PRALINES (VEGAN) RECIPE - FOOD.COM
From food.com
CHOCOLATE PRALINE MIX - DAVID ROBERTS FOOD CORP
From davidrobertsfood.com
CHOCOLATE & PRALINES - FOOD GIFTS BUY AT HOLLANDWINKEL.NL
From hollandwinkel.nl
EASY PECAN PRALINES RECIPE - HOW TO MAKE PECAN PRALINES
From thepioneerwoman.com
CHOCOLATE PRALINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHOCOLATE PECAN PRALINES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
R/FOOD - [HOMEMADE] 60 NO BAKE MINI CHEESECAKES. PRALINE …
From reddit.com
AMAZON.COM: CHOCOLATE PRALINES
From amazon.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