HOW TO MAKE PRALINE
Learn How to Make Praline and imagine gorgeous shards of caramel-y candy folded into your favorite desserts, like fudge and ice cream!
Provided by Gemma Stafford
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F (180°C). Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- Line a baking sheet with parchment paper. Butter the parchment. Set aside for later.
- In a medium sauce pan, combine the sugar and water over medium-low heat. Allow the sugar to dissolve and once it does you can then bring the mix to a simmer. Brush down the sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Simmer without stirring until the caramel is deep amber in color, roughly 10-15 minutes.
- Straight away turn off the heat and add in the butter and almonds, coating them in caramel.
- Immediately pour the praline onto the prepared baking sheet. Be careful not to touch the caramel.
- Once hardened break into pieces and either eat as-is or add it to my Homemade Praline Fudge (COMING SOON!). Store the praline in an airtight container at room temperature for up to 1 week.
PRALINE RECIPE
Praline is a confectionery made with sugar, butter and nuts. It tastes amazing as a topping on ice creams, pastries & cakes.
Provided by Swasthi
Categories Condiment
Time 20m
Number Of Ingredients 3
Steps:
- Roughly chop the nuts of your choice. Set them aside. Grease a plate with butter or keep a parchment paper ready.
- Add sugar to a heavy bottom pan.
- Begin to melt on a medium flame.
- Avoid stirring the sugar. Swirl the pan as needed for even distribution.
- When the sugar begins to melt, gently swirl the pan as needed for the sugar to melt evenly.
- You can use a spoon to push the sugar stuck towards the edges inside.
- Reduce the flame to the lowest. Keep a tbsp of butter ready.
- When the sugar melts completely and begins to smoke, take off the pan from the heat. Do not allow the sugar to smoke up for longer.
- Immediately add butter and mix well.
- The mixture froths up and reduces.
- Add the chopped nuts. Mix well.
- Pour this to the parchment paper or plate.
- Cool it completely. Remove the brittle and break it to small pieces.
- You can keep the brittle in a zip lock bag or cloth. Cover the brittle well.
- Using a rolling pan, crush it to a small pieces. You can add it to a blender and make a coarse powder.
- Store praline in a glass jar and use as needed to top your desserts.
Nutrition Facts : Calories 31 kcal, Fat 2 g, Cholesterol 3 mg, Sodium 10 mg, ServingSize 1 serving
NEW ORLEANS PRALINES
Steps:
- Gather the ingredients.
- Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Alternatively, use a silicone mat on top of the baking sheet.
- In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk.
- Stir until the sugar dissolves. Once all is well mixed, insert a candy thermometer . Cook the candy, stirring occasionally, until the thermometer reads 240 F.
- Once the proper temperature is reached, remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute.
- Add the vanilla extract and pecans.
- Begin to stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, but don't overdo it, as pralines quickly go from fluid to rock-solid.
- Once the confection has a lighter opaque-brown color and is holding its shape, work quicky and drop small spoonfuls of the candy onto the prepared baking sheet. Because the pralines will start to set in the saucepan, you need to spoon out the candy as fast as you safely can. If the candy stiffens before you're done scooping, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
- Allow the candy to fully set at room temperature; it should take about 30 minutes for the pralines to harden. Store the pralines in an airtight container at room temperature. Enjoy.
Nutrition Facts : Calories 145 kcal, Carbohydrate 21 g, Cholesterol 3 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 10 mg, Sugar 20 g, Fat 7 g, ServingSize 15 pralines (15 servings), UnsaturatedFat 0 g
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 30m
Yield 15 to 20 pralines
Number Of Ingredients 5
Steps:
- Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
- Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
PRALINES
Steps:
- Place a large piece of parchment paper on a flat surface, preferably granite or wood.
- Put all the ingredients in a large pot and attach a candy thermometer to the side. You need to be sure the thermometer goes deep into the mixture. Turn the heat to medium high.
- Fill a bowl that's larger than the pot halfway with ice water and set it aside.
- Stir the mixture with a wooden spoon. When everything has melted together, start checking the temperature. When the thermometer reaches exactly 236 degrees F, remove the pot from the heat and stick it in the bowl of cold water to stop the cooking process. Stir for 45 seconds while the pot is in the ice bath to evenly cool the entire mixture.
- With a large spoon, start dropping puddles of the mixture onto the parchment. Make sure you're getting some pecans in every spoonful. If you feel like it, sprinkle just a bit of salt on top. Let them cool all the way. If you're in a humid environment, they might stay sticky, but put them in front of a fan and they should get dry.
- Store them carefully in a tin, and don't stack them very high-three layers max, separated by wax paper.
- Find this recipe and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow).
PECAN PRALINES
This was my mother's recipe.
Provided by Susan White
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 30
Number Of Ingredients 5
Steps:
- Generously butter baking sheets.
- In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 14.9 g, Cholesterol 1 mg, Fat 5.6 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 4.8 mg, Sugar 14.1 g
PRALINE CAKE FILLING
I was looking for a praline cake filling and found this on the internet. I found the original recipe to be too thick. While it didn't harden like a praline, it was just simply too thick. I've adjusted the quantities of milk and powdered sugar in order to have a filling that is spreadable. After it cools, you may need to thin it with a little more evaporated milk. If it's too thick start adding one tablespoon at a time until you get a consistency that can easily be spread on a cake without tearing the cake. You are looking for a consistency that will slowly drip off of your mixing spoon. There are other recipes for praline fillings that aren't cooked. However, I find that the cooking of the mixture adds extra flavor and a richness that will not achieve by just mixing the ingredients together. I love to make a yellow cake and use this filling and ice with a chocolate buttercream frosting and then pour a chocolate ganache over the top of the cake and let it drip down the sides.
Provided by Luby Luby Luby
Categories Dessert
Time 40m
Yield 1 10
Number Of Ingredients 8
Steps:
- Melt butter in heavy saucepan over medium heat.
- Add brown sugar and salt and bring to a boil.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and slowly whisk in evaporated milk.
- Return saucepan to stove and bring mixture to a boil again.
- Boil, stirring constantly until mixture reaches 232 degrees.
- Remove from heat, stirring for a few minutes and cool to lukewarm.
- Add powdered sugar, vanilla and pecans.
- Beat until mixture is smooth.
- If mixture is too thick add evaporated milk one tablespoon at a time until mixture is of spreading consistency (approximately 1/4 cup or possibly a little more).
Nutrition Facts : Calories 5707, Fat 364.8, SaturatedFat 144.5, Cholesterol 579.4, Sodium 2371.3, Carbohydrate 613.8, Fiber 20.9, Sugar 553.6, Protein 43.9
PRALINE POWDER
Categories Food Processor Dessert Christmas Almond Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 2
Steps:
- Grease a small baking pan.
- In a small heavy saucepan heat sugar over moderate heat, stirring, until melted. Cook melted sugar, swirling pan occassionally, until deep golden. Immediately stir in almonds and pour praline into prepared baking pan.
- Cool praline until hardened completely and break into large pieces. Praline may be made 1 day ahead and kept in an airtight container.
- In a food processor grind praline to fine powder. Praline powder may be made 2 days ahead and chilled in an airtight container.
OLD-FASHIONED PRALINES
Planning to try this for the holidays. I've never made pralines before! Cook time includes optional pecan-roasting minutes. Prep time is an approximation of how long it will take to get all your ingredients in the pot, and on their way to soft-ball stage.
Provided by spatchcock
Categories Drop Cookies
Time 1h
Yield 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and bring to soft ball stage (230 to 240 degrees), stirring constantly.
- Remove from heat.
- Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
- Spoon out on aluminum foil or parchment paper.
- Makes approximately fifteen to twenty pralines, depending on size.
- Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes until slightly brown.
Nutrition Facts : Calories 165.6, Fat 4.9, SaturatedFat 3.1, Cholesterol 13.3, Sodium 41, Carbohydrate 31.1, Sugar 30.6, Protein 0.3
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