MAPLE PRALINES
I first made these as a teenager using the 1940 Edition of the Prudence Penny cookbook published by the San Francisco Examiner. I loved them then, and still do now! A pretty easy way to ease into candymaking. Cooking time is cooling time.
Provided by OhMyStars
Categories Candy
Time 40m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Boil the sugar, milk, and syrup to the soft ball stage (238f).
- Remove from heat and allow the mixture to cool.
- When it is lukewarm, beat until it is smooth and creamy.
- Stir in broken nutmeats.
- Drop by spoonfuls onto buttered parchment or wax paper, making mounds.
- Press a half walnut or pecan on top for decoration if desired.
- Allow to finish cooling, then ENJOY!
MAPLE WALNUT PRALINES
An easy walnut praline recipe with minimal preparation and cooking. Warm scoops of coated walnuts are placed on a sheet of waxed paper and allowed to settle into praline mounds. Keep refrigerated in a covered container until serving.
Provided by R. Holland
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Spread a sheet of waxed paper onto a flat working surface.
- Melt butter in a saucepan over medium heat, stirring frequently. Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer. Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid. Gently stir walnuts into the liquid just until coated and remove saucepan from heat. Let the mixture cool slightly.
- Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 22.7 g, Cholesterol 10.2 mg, Fat 20.2 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 41.9 mg, Sugar 18.7 g
NEW ORLEANS-STYLE MAPLE-BACON PRALINES
Want to experience New Orleans flavor without the Mardi Gras crowd? Make southern-style scrumptiousness at home with these maple-bacon pralines.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 25 servings.
Number Of Ingredients 8
Steps:
- Cook bacon in skillet on medium heat 12 min. or until crisp, stirring frequently; drain on paper towels.
- Meanwhile, cook next 5 ingredients in large saucepan on medium heat 15 min. or until temperature reaches 239ºF (soft-ball stage) on candy thermometer, stirring occasionally. Remove from heat.
- Stir in bacon, nuts and cinnamon. Immediately pour onto baking sheet sprayed with cooking spray; refrigerate 10 min. or until firm. Break into bite-size pieces.
Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 90 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
PRALINES
Steps:
- In a heavy saucepan combine the sugar, brown sugar, and cream and bring to a boil. Cook on medium heat to softball stage (238 degrees F), then add the butter and pecans. Continue cooking until hardball stage (245 degrees F). Spoon large dollops of it onto a silicone mat or parchment lined baking tray. The pralines will spread and crystallize as they cool.
CHOCOLATE MAPLE WALNUT PRALINE
Steps:
- Preheat the oven to 325 degrees.
- Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature.
- Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat. When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use a metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.
- Place the sugar and lemon juice in a 3-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes. Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve. Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts. Allow to harden at room temperature for at least 30 minutes.
- Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting. Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces. Store the pralines in a tightly sealed plastic container until ready to devour.
MAPLE PRALINES
This recipe rekindles memories of my grandfather and his love for making maple syrup. When I was in college, my mother would send me a package of her pralines during sugaring season. They were so popular with my friends, I barely managed to tuck away a few for myself.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 5
Steps:
- In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally., Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 4mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLE-PRALINE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- In a large skillet, combine maple syrup, sugar, salt, and cream. Cook over medium heat, stirring, until sugar is dissolved.
- Raise heat to medium-high, and let cook until thick enough to coat the back of a wooden spoon.
- Remove from heat, and stir in the vanilla, butter, and pecans.
- Let cool to room temperature before serving. Sauce keeps, covered, in the refrigerator for up to 1 week.
MAPLE PRALINE CHEESECAKE
Make and share this Maple Praline Cheesecake recipe from Food.com.
Provided by Diana Adcock
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Base: Preheat oven to 350 degrees.
- Grease a 9 inch springform pan.
- In a food processor whirl flour, brown sugar and butter.
- Add pecans and pulse just until blended.
- Press into the bottom of the pan and bake for 10 minutes.
- Cool on a rack.
- Cake: Beat cream cheese with the sugar and flour until smooth.
- Beat in the eggs, one at a time along with the sour cream.
- Mix in the maple syrup.
- Stir in the pecans until evenly mixed.
- Pour over the base and with the back of a spoon smooth out the top.
- Bake on the center rack until center is almost set and the cake on the outside is firm, about 50 minutes.
- Turn off the oven and let the cake stand for 2 hours-in the oven please.
- In a medium saucepan over medium heat combine the corn syrup, brown sugar, pecan halves and butter.
- Bring to a boil, uncovered, and boil vigorously until a soft ball will form in cold water, around 4 minutes.
- Let cool until just warm and should be very thick but still pourable.
- If not add 1 T.
- of water and whisk in.
- Pour over the top of cheesecake and place in the refrigerator for 4 hours to overnight.
- Before serving loosen the sides of the pan and remove the ring.
MAPLE PRALINE ICE-CREAM SAUCE
Categories Sauce Milk/Cream Nut Dessert Kid-Friendly Pecan Birthday Maple Syrup Boil Candy Thermometer Gourmet Small Plates
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- In a 2-quart heavy saucepan combine maple syrup, sugar, salt, and cream and cook mixture over moderately low heat, stirring and washing down any sugar crystals clinging to side with a brush dipped in cold water, until sugar is dissolved. Boil mixture over moderate heat, undisturbed, until thickened and a candy thermometer registers 220°F. Stir in butter and pecans, stirring until butter is melted, and cool sauce until warm. Sauce keeps, covered and chilled, 1 week. Serve sauce warm over ice cream.
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- Cook the candy, stirring occasionally, until the candy reaches 240 degrees on the thermometer. This requires some patience and close watching as you don’t want it to go higher that 240 degrees.
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