PECAN PIE BARK
This scrumptious Pecan Pie Bark has a crunchy crust, gooey center and lots of crunchy pecans on top. It has a wonderful pecan praline flavor. Addictive!
Provided by Cindy Gibbs @ My Country Table
Categories Candy
Time 20m
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Line a 15.25 x 10.25 inch cookie sheet with foil. Lightly butter the foil. Fit the graham crackers in the bottom of the cookie sheet, breaking or trimming them if needed to make them fit.
- Add the butter, brown sugar, pecans and salt to a medium saucepan. Bring to a boil over medium heat. Boil for two minutes, stirring constantly, and remove from heat. Add vanilla and mix. Immediately pour the hot mixture over the graham crackers. Using an offset spatula, spread the mixture to the edges of pan, covering all the graham crackers with the mixture. Make sure the pecans are evenly distributed.
- Bake for approximately10 minutes until mixture is bubbling up on top.
- Allow bark to completely cool before breaking into pieces. Store in an airtight container.
Nutrition Facts : ServingSize 10
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
PECAN PRALINE BARK RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 5
Steps:
- Line a large jellyroll pan with aluminum foil; then lightly spray it with cooking spray. Arrange graham crackers in a single layer in the pan close together, trimming if needed to fill the pan completely. Preheat oven to 325°F. In a 2-qt. saucepan over medium heat, bring the butter, sugar, brown sugar, and pecans to a boil; then boil for exactly 3 minutes. Remove from heat and stir in the vanilla, if using. Working quickly (the mixture will begin to set up fast), spread the mixture evenly over the graham crackers, redistributing pecans as needed. (I used the tip of a knife to do this.) Immediately, place in the preheated oven and bake for exactly 8 minutes. Cool completely on a wire rack before breaking into irregular pieces. Store in an airtight container.
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.
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 45m
Yield about 24 pralines
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment.
- Combine the pecans, granulated sugar, brown sugar, cream, butter, corn syrup and vanilla in a large Dutch oven fitted with a candy thermometer. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook until the candy thermometer registers 236 degrees F, 6 to 8 minutes.
- Remove from the heat and continue stirring for 1 minute; the mixture will begin to thicken. Working quickly, carefully pour the praline mixture onto the prepared baking sheet and spread thin before it starts to set. Allow to cool and harden for at least 10 minutes.
- Break into serving-size pieces. Store in an airtight container.
NANNY'S BASIC PECAN PRALINES
Provided by Rachael Ray : Food Network
Categories dessert
Time 20m
Yield 18 to 20 pralines
Number Of Ingredients 6
Steps:
- Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
- Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.
PECAN PRALINES SOUTHERN STYLE
Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe)
Provided by Malriah
Categories Candy
Time 1h
Yield 24 pralines
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Spread the pecans on a cookie sheet and place in the oven for 3 minutes.
- Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).
- Line a cookie sheet with parchment paper.
- Fit a heavy-bottomed saucepan with a candy thermometer.
- Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).
- If necessary, stir once to help dissolve the sugar.
- Remove from the heat and let sit for 15 seconds.
- CAREFULLY stir in the vanilla, bourbon, and toasted pecans.
- (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.
- Drop by tablespoonfuls onto the prepared cookie sheet.
- Cool for 20 minutes.
PECAN BARK
My mom clipped this recipe out of an American Profile magazine, and boy am I glad she did. (Cooking time includes chilling time.)
Provided by Lacy S.
Categories Candy
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Line a cookie sheet with foil and lightly grease.
- Place graham crackers on the cookie sheet in one layer.
- Sprinkle pecans evenly over the graham squares.
- In a small sauce pan melt the unsalted butter.
- Add brown sugar to the pan and stir until mixture begins to boil.
- Pour sugar mixture over pecans and graham squares.
- Bake in oven for 10 minutes.
- Remove pan from oven and place into freezer for 1 hour.
- Break bark into pieces while still cold.
Nutrition Facts : Calories 463.1, Fat 29.6, SaturatedFat 12.8, Cholesterol 48.8, Sodium 214.4, Carbohydrate 48.7, Fiber 2, Sugar 32.1, Protein 3.5
PECAN PRALINE BARS
Make and share this Pecan Praline Bars recipe from Food.com.
Provided by WI Cheesehead
Categories Bar Cookie
Time 17m
Yield 48 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F
- Arrange graham crackers in ungreased 15x10x1-inch pan.
- Place butter and sugar in sauce pan. Heat to boiling point; boil 2 minutes.
- Stir in pecans and spread evenly over crackers.
- Bake about 10 minutes.
- Cut each graham cracker in half while warm.
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PECAN PRALINE PIE BARK | THE DOMESTIC REBEL
From thedomesticrebel.com
4.8/5 (38)Category Candy, DessertCuisine American, DessertTotal Time 15 mins
- Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil and mist the foil with cooking spray. Place the graham crackers all over the surface area of the pan, breaking them apart if necessary to fill in the gaps. Set aside.
- In a medium saucepan, mix together the butter and brown sugar. Bring to a boil over medium heat and boil for 2 minutes, stirring constantly. Stir in the vanilla extract and chopped pecans and evenly pour the hot bubbly mixture over the graham cracker sheets. Working quickly, use a spoon or offset spatula to spread the mixture around to evenly coat the graham cracker sheets.
- Bake for approximately 10 minutes or until the mixture is bubbly. Allow the bark to cool to room temperature before breaking into pieces. Store any leftovers in an airtight container.
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