Pecan Praline Sauce Food

EASY PRALINE SAUCE

Steps:

• In 2-quart saucepan, melt butter over medium heat. Add brown sugar and chopped pecans; cook 2 to 3 minutes, stirring frequently, until brown sugar melts and pecans smell toasted.
• Reduce heat to low; slowly and carefully stir in whipping cream and vanilla. Return heat to medium; heat to simmering. Cook 2 to 3 minutes, stirring constantly, until thickened. Let stand 10 minutes. Cover and refrigerate any remaining sauce.

PRALINE SAUCE

Steps:

• Combine brown sugar and cornstarch in small bowl; set aside.
• Melt butter in 2-quart saucepan until sizzling; add pecans. Cook over medium heat, stirring occasionally, 3-4 minutes or until pecans are toasted. Add milk, syrup and brown sugar mixture. Continue cooking, stirring constantly, 5-8 minutes or until mixture comes to a boil and thickens. Remove from heat; stir in vanilla.
• Serve warm over ice cream, sliced fresh fruit, pancakes or waffles.

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 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 PRALINE SAUCE

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Arrange pecans in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring halfway, about 8 minutes. Remove from oven and set aside.
• In a small saucepan over low heat, combine the brown sugar, evaporated milk, butter and corn syrup.
• Bring to a simmer, whisking constantly and simmer for 3 minutes, until it thickens slightly and coats the back of a spoon.
• Stir in the vanilla extract, salt and toasted pecans. The sauce will thicken more as it cools.
• Serve praline sauce warm over ice cream, pancakes, cakes or bread pudding!
• Refrigerate any leftover pecan praline sauce and heat it in the microwave or on the stovetop before using.

EASY PECAN PRALINE SAUCE

Steps:

• In a medium sized pot, bring butter, brown sugar, and half & half together to a boil over med-low heat, whisking constantly. Allow the mixture to boil for 3-4 minutes, or until the sauce has thickened and coats the back of a spoon (can be anywhere as long as 5-7 minutes).
• Drop the mixture to low and add in the salt, vanilla extract, and chopped pecans and cook another minute or so.
• Turn the heat off and allow the caramel praline sauce to cool completely before storing in a glass jar.
• Store in the fridge.
• Enjoy!

PECAN PRALINE SAUCE

Steps:

• 1. In a saucepan cook sugars, corn syrup, condensed milk, and butter about three minutes on medium heat.
• 2. Add vanilla extract and pecan pieces and cook for another 2 minutes. Make sure sauce begins to cream and the sugar granules dissolve.
• 3. Add heavy cream and cook for another 2 minutes. Stir constantly and scrape sides. Sauce should be a creamy and "syrupy" consistancy.
• 4. Pour over your dessert of choice: Ice Cream, Cheesecake, Pound Cake, Bread Pudding, etc.!!!

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

BEIGNETS WITH PECAN PRALINE SAUCE

Steps:

• In a small bowl, stir together warm water, sugar, and yeast. Let sit for 10 minutes, until it is bubbly.
• Meanwhile, using the paddle attachment for your mixer, beat an egg on medium speed for 2 minutes.
• Add milk and vanilla to the eggs, and mix well. Then add 2 cups of the flour, and continue mixing until combined.
• Pour in yeast mixture into the egg mixture. Mix on low speed for one minute.
• Add shortening, and continue mixing.
• Add remaining 1 1/2 cups of flour and salt. Exchange the paddle attachment for your dough hook, and knead on low speed for 2 minutes, or until dough is smooth.
• Cover and let the dough rise until doubled in size, about 1 hour.If making at least 2 hours ahead, let dough rise in the refrigerator for up to 24 hours.
• If refrigerated, bring dough out to room temperature 30 minutes before you are ready to cook.Punch dough down and turn onto a well-floured surface. Roll dough into a 1/4-inch thick triangle. Slice into 2-inch by 2-inch squares.
• Fill a wide and deep pan with 4 inches of oil, and heat on medium-high until it reaches 350 degrees.
• Working in batches of 4, fry dough squares until they are puffy and golden brown, 2-3 minutes each side. Using a slotted scoop, transfer to a paper towel lined plate and immediately dust with powdered sugar.
• Check the oil to ensure it has returned to 350 degres, then continue with remaining batches.Serve immediately.
• Place sugars, milk, and butter in a saucepan over medium heat. Once the butter has melted, cook and stir for 5 minutes.
• Remove from heat. Add vanilla and pecans.
• Drizzle over beignets to serve.
• If sauce has cooled and thickened it can be reheated. Add additional milk to thin to desired consistency.

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• PREPARE THE CRUST::
• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil.
• In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt.
• Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer.
• Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
• Transfer all but 12 of the pecans to a food processor.
• Add the graham crackers and pulse until finely ground.
• Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened.
• Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
• PREPARE THE FILLING:.
• In a clean food processor, pulse the cream cheese with the sugar until smooth.
• Add the eggs, one at a time, and pulse until incorporated.
• Scrape down the side of the bowl.
• Pulse in the vanilla and sour cream.
• Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
• Transfer the cake to a rack and let cool completely.
• Wrap in plastic and refrigerate overnight.
• Unwrap the cheesecake and discard the foil.
• Remove the ring and transfer the cake to a plate.
• Arrange the 12 reserved pecans on top.
• Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices.
• Transfer the slices to plates and pour some of the Caramel Sauce on top.
• Serve with the remaining Caramel Sauce.
• *The cheesecake can be refrigerated for up to 5 days.
• PREPARE THE CARAMEL SAUCE:.
• In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
• Cook over moderately high heat for 2 minutes, stirring constantly.
• Add the cream and boil for 2 minutes longer.
• Transfer the caramel sauce to a pitcher.
• Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
• **The caramel can be refrigerated for up to 1 week.
• Whisk to combine before serving.

PECAN PRALINE SAUCE

Steps:

• In a large saucepan, combine the sugars, flour, salt, water and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the marshmallows and butter; cook and stir until blended. Remove from the heat; stir in pecans and vanilla. Serve warm.

PRALINE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a casserole dish.
• Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
• Dip floured chicken in the egg and again coat with flour.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
• Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
• Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
• Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

SOUR CREAM WAFFLES WITH FRESH PEACHES AND TOASTED PECAN PRALINE SAUCE

Steps:

• For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.
• For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
• Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
• Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.

PECAN PRALINE SAUCE

Steps:

• In large heavy saucepan heat butter over low heat until melted.
• Add remaining ingredients and bring to boil over medium high heat.
• Turn heat to low and simmer for 20 minutes, stirring often.
• Remove from heat and let cool to room temperature.

BOURBON PRALINE PECAN SAUCE

Steps:

• Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside.
• Bring brown sugar, heavy cream, butter, corn syrup, salt and cinnamon to a boil in a medium size heavy bottomed saucepan over medium heat, stirring constantly. Once boiling immediately lower the heat and let bubble for 2 minutes.
• Remove from heat, and add the baking soda. Stir until incorporated.
• Add bourbon, vanilla and toasted pecans. Mix well.
• Cool slightly (about 10 minutes). Serve warm.

PRALINE SAUCE

Steps:

• In a large bowl, combine corn syrups, vanilla, cinnamon and nutmeg until well blended. Stir in pecans. Serve over ice cream or pancakes, waffles or French toast.

PECAN PRALINE SAUCE

Steps:

• Combine all ingredients except vanilla and pecans in a small saucepan and bring to a simmer over low heat, stirring occasionally. Allow to simmer 3-4 minutes.
• Remove from heat and stir in vanilla and pecans.
• Serve warm.

PECAN-PRALINE SAUCE

Steps:

• In a medium, heavy-duty saucepan, melt the butter. Stir in the sugar and corn syrup and cook, stirring regularly, until the mixture becomes deep amber, the color of coffee with a touch of cream.
• Remove from the heat and whisk in the water. Since the mixture can splatter, you may wish to wear an oven mitt. (The sugar might seize when you add the water, but it will smooth out as you stir it.) Bring the sauce to a low boil, whisking, until the sugar is dissolved and the sauce is smooth.
• Remove from the heat and stir in the cream, pecans, salt, whiskey, and vanilla. Serve warm.
• Variation
• To make Pecan, Cranberry, and Praline Sauce, substitute 1/4 cup (30 g) of chopped dried cranberries for 1/4 cup (30 g) of the pecans.
• Storage
• This sauce can be stored in the refrigerator for up to 2 weeks. Rewarm it gently in a microwave or by stirring in a saucepan over very low heat.