Cinnamon Praline Nuts Food

CINNAMON PRALINE NUTS

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients until blended. Add pecans and walnuts; toss to coat., Transfer to a greased baking sheet. Bake 20-25 minutes or until toasted, stirring twice. Cool completely. Store in an airtight container.

CINNAMON PRALINE ICE CREAM

Steps:

• Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
• Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
• Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

EASY CINNAMON PECAN PRALINE RECIPE

Steps:

• Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot, making sure the tip reaches the bottom. Measure both sugars, cream, butter, and cinnamon into the pot.
• Meanwhile, set out two baking sheets lined with parchment paper.
• Once the mixture starts to boil, stir. Continue to cook and stir until it reaches 235°F. Turn off the heat but leave the pot on the burner to keep warm. Quickly stir in the pecans, salt, and vanilla.
• Once the pecans are fully coated, use a large tablespoon or cookie scoop to QUICKLY spoon clumps of candy mixture onto the baking sheets. WORK FAST. The praline mixture starts to dry and harden quickly and does not reheat with the original texture. It's common to have one "pretty" pan of pralines and one ugly pan (that tastes just as good) if you don't work fast. This is a time when two sets of hands is very helpful! *But be careful - hot molten sugar can be dangerous.
• Allow the praline pecans to dry, then move to an airtight container until ready to serve.

CINNAMON PRALINE SCONES

Steps:

• Preheat oven to 425 degrees and prepare baking sheet with parchment paper.
• In a small bowl, stir together the flour, baking powder, salt and 2 tablespoons sugar.
• Using a pastry blender or your fingertips, cut the butter into the dry ingredients until it resembles coarse cornmeal.
• In a small bowl, combine the egg and cream and add to the flour mixture. Mix until just blended together.
• Turn out the batter onto a lightly floured board and knead for 1 minute. Roll dough into a rectangle approximately 8 x 12 inches.
• Brush the dough with the melted butter.
• Combine filling ingredients (pecans, brown sugar, cinnamon, and sour cream). Spread filling evenly on the dough. Roll up, jelly-roll fashion, and seal the long seam by pinching it together lightly with your fingers. Roll may be refrigerated overnight.
• Cut the roll into twelve 1-inch thick slices.
• Lay slices on the baking sheet and bake for 12 to 15 minutes or until scones are golden.

PRALINE-CINNAMON MUFFINS

Steps:

• Preheat oven (360°F, 180°C).
• Grease muffin cups and place the in the freezer until use.
• Cut from the praline paste (nougat) 12 cubes of about 1 inch. If there is praline paste (nougat) left, cut it into very small pieces. Put the 12 cubes into the fridge.
• Chop hazelnuts and roast them in preheated oven for about 5 to 10 minutes or until desired roasting is achieved.
• In a bowl mix flour, baking powder and baking soda. Set aside.
• Open the cardamom pods and put the cardamom seeds into a mortar. Add peppercorns, cloves and salt. Crush them very finely using a pestle. Add cinnamon and set aside.
• In a bowl mix butter and brown sugar until creamy. Add egg and mix well. Add milk and mix well. The sugar must be dissolved completely.
• Add the finely cut nougat and mix well. Add the roasted almonds and the cinnamon mixture and mix again.
• Add the flour mixture and mix only until blended. Do not overmix it.
• Divide batter equally among the prepared muffin cups. Place a nougat cube on each muffin.
• Bake for about 20 minutes until golden brown and a toothpick comes out clean. The nougat cube will sink into the batter during baking.
• Take muffins out of the oven and let cool for 5 minutes in the muffin cups. Then remove muffins from the cups and let them cool completely on a cooling rack.
• After the muffins are cooled out completely dust them with caster sugar.
• NOTE on spices: You can omit the black pepper, if you don't like the pepperiness in here.
• NOTE on praline paste: In Germany this is called nougat or nut nougat. At room temperature this is firm and can be cut. It is very difficult to make this on your own. If you can't get it, you could replace it by chocolate or some other nut/almond bars. The consistency should be that of chocolate at room temperature.

PRALINE PECANS

Steps:

• In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.