Paula Deens Pralines Food

PRALINES

Steps:

• Bring first 4 ingredients to a boil in a 3 quart saucepan over medium heat, stirring mixture constantly.
• Cook, stirring occasionally, 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).
• Remove mixture from heat, and add butter (do not stir).
• Let stand until candy thermometer reaches 150 degrees.
• Stir in pecans and vanilla, using a wooden spoon, and stir constantly until candy begins to thicken.
• Drop by heaping teaspoonfuls, working rapidly, onto wax paper.
• Let stand until firm.

PAULA DEEN'S PRALINE FRENCH TOAST CASSEROLE

Steps:

• Generously butter a 13 X 9 inch casserole dish;.
• Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
• Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
• Preheat oven to 350 degrees; remove the casserole from refrigerator.
• Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
• Pour the mixture over the bread and bake for 45 to 55 minutes, allow to cool 10 minutes before serving, enjoy.

PECAN PRALINE MORSELS (PAULA DEEN)

Steps:

• Preheat oven to 350°.
• In a medium bowl, combine all ingredients.
• Spread out onto a baking sheet, sprayed with cooking spray.
• Bake in the preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once.
• Remove from oven and remove from baking sheet.
• If not serving immediately, store in an airtight container.

PUMPKIN RUM PIE

Steps:

• Preheat the oven to 375 degrees F.
• Partially bake the pie shell, according to the package directions.
• In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
• With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
• In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

PRALINES

Steps:

• Butter the sides of a heavy 2-quart saucepan. Place the sugar, salt, dark corn syrup, milk and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236 °F on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes.
• Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.

PECAN PRALINES

Steps:

• Line a rimmed baking sheet with wax paper, and spray with nonstick cooking spray. In a large heavy-bottomed saucepan, bring brown sugar and next 3 ingredients to a boil over medium heat, stirring until sugar dissolves. Cook, stirring occasionally, until mixture registers 236° on a candy thermometer. Remove mixture from heat, and place butter in center of mixture (do not stir). Let stand until mixture registers 150° on thermometer. Using a wooden spoon, stir in pecans and vanilla; continue stirring constantly for 4 to 5 minutes or until candy begins to thicken. Working quickly, drop by rounded tablespoonfuls onto prepared pan. Let stand until firm. Store in an airtight container for up to 1 week.

PAULA DEEN'S PRALINES

Steps:

• Butter the sides of a heavy 2-quart saucepan.
• Put the sugars, salt, corn syrup, milk, and butter in saucepan.
• Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
• Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer.
• (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.) Remove from heat and allow it to cool for 10 minutes.
• Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
• Quickly drop heaping tablespoons onto waxed paper.
• If the candy becomes stiff, add a few drops of hot water.

PRALINE PUMPKIN PIE (PAULA DEEN)

Steps:

• Preheat oven to 400°F.
• Blend pecans with 1/3 cup brown sugar and softened butter.
• Press gently with back of a spoon into bottom of unbaked pie shell.
• Blend all remaining ingredients except egg whites and granulated sugar.
• Pour into pie shell.
• Bake for about 50 minutes.
• Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
• Return to 425°F oven just to brown meringue.
• Chill and serve cold.

PECAN PRALINE MORSELS

Steps:

• In a medium bowl, combine all ingredients. Spread into a square baking pan, sprayed with cooking spray. Bake in a 350 °F, preheated oven for about 20 minutes, or until coating is dry, and slightly crystallized, stirring once. Remove from oven to cool and stir once more. If not serving immediately, store in an airtight container.
• Makes 2 cups sugared pecans.

PECAN PRALINES

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 °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.