Praline Dip Food

PRALINE DIP

Steps:

• Preheat oven to 300º.
• Spread pecans in a single layer on baking sheet and toast for 15 minutes, stirring occasionally. Let stand until cool.
• Melt butter in saucepan and stir in brown sugar, corn syrup and flour.
• Bring to a boil and reduce the heat to low.
• Simmer for 5 minutes, stirring constantly.
• Remove from heat and let stand until lukewarm.
• Add the evaporated milk and pecans gradually to the brown sugar mixture, stirring constantly.
• Serve warm with red and green apples for an appetizer or drizzle over ice cream for dessert.

PRALINE DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together dry cake mix and butter. Press evenly in ungreased 13x9-inch pan.
• Using same bowl, stir frosting, milk, flour and egg until blended. Pour evenly over mixture in pan.
• Bake 43 to 47 minutes or until set. Serve warm or cool. Top each serving with remaining ingredients. Store covered in refrigerator.

PECAN PRALINES

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.

EASY CARAMEL PRALINE APPLE DIP

Steps:

• Slightly warm Marzettis' Apple Dip in the microwave according to directions on container (1-2 minutes on high) Transfer dip to serving bowl.
• Stir in the Kahula and pecans.
• Core and slice the apples.
• To avoid darkening, presoak in the Fresh Fruit Protector (according to package directions) or use lemon water.
• Arrange on platter and serve!
• ENJOY!

PRALINE PECANS

Steps:

• Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
• Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.