Pecan Praline Butter Crunch Cake Food

BUTTER PECAN PRALINE CAKE RECIPE

Steps:

• How To Make Butter Pecan Praline Cake Preheat oven to 350°. Grease or spray a 9x13" baking dish with cooking spray. In a mixing bowl, combine all the cake ingredients except for the chopped pecans. Mix well. Add chopped pecans and stir everything to combine. Then, pour in the batter to your prepared baking dish. Bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean. Set aside too cool. How To Make The Butter Pecan Glaze In a small saucepan over medium heat, melt butter. Add in your condensed milk and stir. Heat thoroughly, then add chopped pecans. Stir again to combine and remove from heat. Spoon sauce over individual slices of cake or spread over the entire cake. Cut and enjoy!

PECAN BUTTER CRUNCH

Steps:

• Cook sugar, syrup and water until mixture thickens and bubbles (about 230 degrees). Add butter and pecans. Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees). Remove from heat. Add vanilla and soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.) When cooled and hardened, break into small pieces. Store in airtight container.

PECAN WALNUT PRALINE CRUNCH

Steps:

• 1. Preheat oven to 250
• 2. In a large bowl combine cereal and nuts (you can use all pecans or all walnuts, it's your choice)
• 3. In a sauce pan over medium heat combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally.
• 4. Remove from heat and add vanilla and baking soda, stir, mixture will foam up. Pour over cereal and nuts. Toss to coat evenly.
• 5. Pour mixture onto a 9x13 baking sheet with a silicone mat or parchment paper. Bake for 1 hour stirring every 20min
• 6. Remove and let cool. Break into pieces and store in air tight container

PECAN PRALINE BUTTER CREAM ICING

Steps:

• -Pecan Pralines-.
• Melt butter over medium heat in a saucepan.
• Add sugar to the saucepan and stir frequently (do NOT use a plastic spoon, use a wire whisk). Stir until completely melted and resembles an amber color.
• Add in pecans and continue to stir mixture until the sugar is hot and bubbly (do NOT use a whisk for this part, use a metal spoon).
• On parchment paper, spread out the pecan mixture and let cool completely.
• Break pecans into pieces and place into a food processor. Process until it resembles brown sugar (slightly moist, but not pasty).
• -Butter Cream Icing-.
• Add a dash of salt to the egg whites and beat for 30 seconds.
• Place the whites over a double broiler and add sugar 1/2 cup at a time.
• Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.
• Whip mixture on medium high until bowl is cool to the touch.
• Cut up the cold, but not hard, butter, and slowly add it to the meringue.
• Mix butter into meringue on medium-high with cake mixer. Keep mixing until you hear a "slapping" sound. This is when the butter cream is ready.
• Add vanilla.

LOUISIANA PECAN PRALINE CAKE

Steps:

• Preheat oven to 250 degrees. Grease and flour a tube or Bundt pan.
• Sprinkle 1/2 cup flour over the pecans and raisins in a large bowl and toss lightly.
• Add baking powder and nutmeg to rest of flour and reserve.
• At this point I like to beat the egg whites to soft peaks and reserve. Then I proceed without washing the beaters. Cream butter and sugar in another bowl. Blend in egg yolks. Add flour and Praline Liqueur alternately, ending with flour. Blend well.
• Pour batter over the nuts and raisins. Mix well. Fold in beaten egg whites.
• Pour into prepared tube or Bundt pan. Bake in preheated oven for 3 hours. Remove from oven.
• Let stand 1 hour. Turn onto cake rack. You may wish to dust with powdered sugar for presentation.

PECAN PRALINE BUTTER CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix cake mix and pudding mix together in a bowl. Add sour cream, melted butter, eggs, butter-flavored extract, 1 teaspoon vanilla extract, and coconut extract to cake mix mixture and stir until batter is thoroughly mixed. Fold butterscotch chips and toffee baking bits into batter. Fill the prepared pan 2/3-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for 10 minutes before removing cake from pan to cool completely.
• Melt butter in a saucepan over low heat. Add pecans, corn syrup, and 1 teaspoon vanilla extract to melted butter; cook and stir until mixture is thickened, 2 to 3 minutes. Remove saucepan from heat and stir in frosting; pour over cooled cake.

PRALINE PECAN CRUNCH SNACK MIX

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.

LOUISIANA PRALINE CAKE

Steps:

• Combine the oats and water; let stand for 15 minutes. Beat 1/2 cup butter with an electric mixer until creamy; gradually add 1 cup sugar and 1 cup brown sugar; beating well. Add the eggs, one at a time, beating after each addition.
• Combine the flour, soda, and salt; add to butter mixture alternately with the oat mixture, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in 3/4 cup pecans.
• Pour into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean.
• Combine 3/4 cup brown sugar and the remaining 3 ingredients; spoon evenly over the top of the cake. Broil 5 1/2 inches from heat (with electric door partially opened) 2 minutes or until bubbly. Cool in the pan on a wire rack.

PRALINE CAKE FILLING

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).

PRALINE CRUNCH CAKE

Steps:

• 1. Preheat oven to 350. Grease a 13 x 9 inch baking pan; set aside. Put molasses in a 2 cups glass measuring cup; add enough water to measure 1 1/3 cups total liquid and stir to mix. Transfer to large mixing bowl. Add 1 Tbsp. coffee crystals. Stir to dissolve. Add dry cake mix, eggs, and oil. Beat with mixer on low speed til mixed. Beat on medium speed for 2 minutes. Spread batter evenly in prepared pan. Bake about 30 minutes or til a toothpick inserted near center comes out clean. Cool in pan on wire rack.
• 2. While cake is cooling in small bowl, stir together flour, brown sugar and cinnamon. Using a pastry blender cut in the 3 Tbsp. butter til crumbly. Stir in pecans. Knead with fingers til mixture starts to cling together. Mixture should form small moist clumps. Spread clumps evenly in a 15 x 10 inch baking pan, Bake about 10 minutes or til lightly golden brown. Transfer to piece of foil to cool.
• 3. For frosting, in large mixing bowl, beat the ¼ cup butter with mixer on medium speed for 30 seconds. Add 1 cup of the powdered sugar, beat til mixed. In small bowl, stir together the ¼ cu half and half and the 1 tsp. instant coffee crystals til dissolved. Add to powdered sugar mixture along with vanilla. Beat til mixed. Mixture might appear curdled. Gradually add remaining 2 ½ cups powdered sugar, beating til smooth. If needed, beat in enough additional half and half to make frosting of spreading consistency. Spread frosting over cooled cake; sprinkle with toasted pecan mixture. Makes 16 servings

PRALINE CEREAL CRUNCH

Steps:

• In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.

PRALINE PECAN CAKE

Steps:

• Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
• In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
• In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
• Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
• In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.