MISS BROWN'S PRALINE COOKIES
I love this recipe because it combines two of my favorite sweets in one--butter cookies and Southern pralines! The results are buttery, sweet and nostalgic. I also love this recipe because it includes a simple praline sauce that can be made without a candy thermometer.
Provided by Kardea Brown
Categories dessert
Time 2h
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
- Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
- In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
- Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
- After your dough chills for at least an hour, preheat the oven to 350 degrees F.
- Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
- For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
- Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.
PECAN PRALINES
Steps:
- Prepare the baking sheets: Line 2 baking sheets with parchment paper or Silpat and set aside.
Nutrition Facts : Calories 145 kcal, Carbohydrate 17 g, Cholesterol 7 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 33 mg, Sugar 17 g, Fat 9 g, ServingSize Makes about 2 dozen, UnsaturatedFat 0 g
PRALINE COOKIES
These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them! -Melody Sroufe, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.
Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE-ALMOND PRALINE COOKIES
Steps:
- Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
- Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
- Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.
- Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
- Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
- Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.
- Do Ahead
- Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.
AUNT MARY DILLON'S PRALINE COOKIES
This is a simple drop cookie topped with a luxurious praline candy. A Louisiana specialty, praline combines chopped pecans with caramelized brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
- Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
- In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.
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.
CRUNCHY PRALINE COOKIES
This recipe comes from Martha Stewart. It is fairly simple to make, no rolling required, and the cookies are really delicious. Just the right amount of sweetness, and small enough that you can munch on a few without feeling too guilty. If you increase or decrease the bake time ever so slightly, you will get a crunchier or softer cookie. Anyone who tries these cookies loves them, and usually requests the recipe. Don't be turned off by the sour cream-it caramelizes beautifully. Enjoy!
Provided by Nydia in Bonaire
Categories Dessert
Time 23m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix the topping ingredients together in a bowl and set aside.
- Cream together butter and sugar, then add the egg.
- Sift dry ingredients together, then add together.
- Roll dough into half-inch balls and place on a greased cookie sheet.
- With the end of a wooden spoon, or with a dowel, make a small well in each ball.
- Place 1/4 teaspoon pecan topping in each cookie.
- Bake for 8 to 10 minutes, keeping an eye on them towards the end as they can burn quickly.
- Cool on a rack and store in an airtight container.
- Note: Original recipe called for 1 Tablespoon whiskey, bourbon or orange juice to be added along with the egg, but I've never used it and found they turn out fine without.
Nutrition Facts : Calories 1432.4, Fat 76.4, SaturatedFat 25.9, Cholesterol 160.3, Sodium 594.8, Carbohydrate 179.5, Fiber 7.7, Sugar 108.4, Protein 16.6
PRALINE PECAN CRUNCH SNACK MIX
In our family, we call this "Crunchy-Crunchy." My mother-in-law makes a big batch of this every Christmas. We receive it in the big box of gifts and my youngest is very excited to see "Grandma's Crunchy-Crunchy" snack mix. I sometimes make it myself, but it's more special to receive it from Grandma, you know? It is great for gift giving in a nice air-tight plastic container. Great to put out for a sweet snack, any time of the year! Note: I have added a little salt to the recipe as a personal preference. If you want to leave it out as the original recipe calls for, you can do so. Enjoy!
Provided by Pam-I-Am
Categories Lunch/Snacks
Time 1h15m
Yield 10 cups, 20 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
- In large microwaveable bowl, combine sugar, corn syrup and margarine.
- Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
- Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
- Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.
PRALINE TOPPING
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Provided by Toni Tipton-Martin
Categories Dessert Pie Nut Pecan Butter Vegetarian Peanut Free Soy Free Thanksgiving
Yield makes enough for 1 pie
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.
More about "crunchy praline cookies food"
THE BEST SOUTHERN PRALINE PECANS RECIPE | LIFE, …
From lifeloveandsugar.com
PRALINE RECIPES - BBC FOOD
From bbc.co.uk
WHAT IS PRALINE? | COOKING SCHOOL | FOOD …
From foodnetwork.com
PERFECT SOUTHERN PECAN PRALINE COOKIES
From sweetteaandthyme.com
PRALINE CRUNCH APPLE CAKE - COOKIES AND CUPS
From cookiesandcups.com
SWEET NO-BAKE RECIPE: CLASSIC SOUTHERN PRALINES
From thekitchn.com
CRUNCHY CHOCOLATE COOKIES – BRUNO ALBOUZE - YOUTUBE
From youtube.com
PRALINE CRUNCH BARS RECIPE - FOOD.COM
From food.com
PRALINES RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
PRALINE CRUNCH (HIGHLY ADDICTIVE!) • DANCE AROUND THE KITCHEN
From dancearoundthekitchen.com
20 OF THE MOST DELICIOUS WAYS TO SATISFY YOUR PRALINE CRAVINGS
From countryliving.com
PRALINE BUTTER CRUNCH POPCORN | CANADIAN GOODNESS - DAIRY …
From dairyfarmersofcanada.ca
CRISPY PRALINE COOKIES RECIPE - SOUTHERN LIVING
From southernliving.com
FAKEAWAY FRIDAY: CRISPY LOADED WEDGES - NZ HERALD
From nzherald.co.nz
EASY HOMEMADE PRALINE PECANS - JEN AROUND THE WORLD
From jenaroundtheworld.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