PECAN PRALINES
This was my mother's recipe.
Provided by Susan White
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 30
Number Of Ingredients 5
Steps:
- Generously butter baking sheets.
- In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 14.9 g, Cholesterol 1 mg, Fat 5.6 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 4.8 mg, Sugar 14.1 g
PRALINE SUNDAE TOPPING
This can be served warm or cold over ice cream. Store in refrigerator.
Provided by ADDO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 26.8 g, Cholesterol 12.2 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 73.5 mg, Sugar 23.3 g
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 PIE SUNDAE
Put a memorable twist on a store-bought pecan pie: Top the whole thing with scoops of ice cream and a chocolate shell.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Working quickly, scoop the rum raisin and chocolate chip ice cream on the pie, alternating flavors. Freeze the pie until the ice cream is firm, about 30 minutes
- Drizzle the chocolate shell over the ice cream. Sprinkle with the pecans. Freeze until the ice cream is very firm, about 1 hour.
BLUEBERRY ALMOND PRALINE SUNDAE
Categories Berry Dairy Nut Dessert Quick & Easy Blueberry Lemon Almond Vanilla Summer Jam or Jelly Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Line a large baking sheet with foil, then lightly oil foil.
- Cook sugar with salt in a dry 10-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Immediately remove from heat and stir in almonds with a wooden spoon, then quickly pour onto baking sheet, spreading out mixture with back of spoon before it hardens.
- Cool praline on baking sheet 5 minutes, then break into large pieces. Put praline pieces in a heavy-duty sealable plastic bag and break into smaller pieces with a rolling pin.
- Bring jam, water, and lemon juice to a boil, stirring, over moderate heat. Add 1 1/2 cups blueberries and simmer until berries burst, 8 to 10 minutes. Add remaining 1 1/2 cups blueberries and simmer, stirring gently, just until heated through, about 2 minutes. Remove from heat and stir in almond extract.
- Top scoops of ice cream with warm blueberry sauce and praline.
PRALINE SUNDAE TOPPING
Make and share this Praline Sundae Topping recipe from Food.com.
Provided by Bayhill
Categories Sauces
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over medium heat.
- Add the marshmallows, brown sugar, corn syrup, and salt; mix well.
- Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
- Remove from heat and let the mixture cool for 5 minutes.
- Stir in evaporated milk, pecans, and vanilla.
- Serve topping warm over ice cream.
- (Store leftover topping in refrigerator. It will thicken as it cools).
Nutrition Facts : Calories 1181.8, Fat 46.5, SaturatedFat 19.6, Cholesterol 86.7, Sodium 454.1, Carbohydrate 190.2, Fiber 2.4, Sugar 153.7, Protein 11.1
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.
PRALINE-PEACH BROWNIE SUNDAES
Desert for Jodi Trigg of Toledo, Illinois is delectable with Praline-Peach Brownie Sundaes, which use pre-made brownies and store-bought ice cream to create a thick and rich peach sauce. Pecans add a bit of crunch to a perfect sweet ending on a warm summer night.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, whisk the brown sugar, cream, butter and cinnamon until smooth. Bring to a boil; cook and stir for 6-7 minutes or until thickened. Remove from the heat; stir in the peaches, pecans and vanilla. Cool for 10 minutes. , Place brownies in dessert dishes; top with ice cream and peach sauce. Garnish with additional peach slices if desired.
Nutrition Facts : Calories 566 calories, Fat 32g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 289mg sodium, Carbohydrate 69g carbohydrate (52g sugars, Fiber 3g fiber), Protein 7g protein.
NECTARINE, BLACKBERRY, AND PECAN SUNDAES
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Puree blackberries in processor. Transfer puree to sieve set over bowl and strain, pressing with rubber spatula to extract as much pulp and juice as possible. Sweeten sauce to taste.
- Do ahead: Blackberry sauce can be made 1 day ahead. Cover and chill.
- Place nectarines in medium bowl. Sweeten to taste, tossing with sugar 1 tablespoon at a time. Let stand 15 minutes. Spoon some sauce into bottom of 6 sundae dishes. Top with 2 tablespoons nectarines, some pecans, 2 scoops ice cream, more blackberry sauce, and more nectarines. Sprinkle with remaining pecans.
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