PRALINE PECANS
Here is as incredibly easy recipe for candied pecans - perfect for gift-giving or Christmas party dessert treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 190, Carbohydrate 18 g, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg
PRALINE COOKIES
These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them! -Melody Sroufe, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.
Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
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
PERFECTLY PECAN PRALINE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Praline:
- In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
- Cookies:
- In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
- Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
- While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.
PECAN PRALINE COOKIES
Makes about 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line baking sheets with parchment paper.
- In a large bowl, beat butter and 1½ cups brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape bowl. Add egg and vanilla, beating until combined.
- In a medium bowl, whisk together flour, baking soda, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Scoop dough using a 1½-inch spring-loaded ice cream scoop, and drop 2 inches apart onto prepared pans.
- Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
- In a small saucepan, bring cream and remaining ½ cup brown sugar to a boil over medium heat, stirring constantly; cook, stirring constantly, for 2 minutes. Remove from heat, and stir in confectioners' sugar until smooth.
- Spread warm sugar mixture onto cookies, and sprinkle with pecans. Let stand until set, about 10 minutes. Store in an airtight container for up to 3 days.
PECAN PRALINE COOKIES
Pecan Praline Cookies ~ these irresistible chewy brown sugar cookies are topped with a layer of caramel pecan praline ~ you won't be able to keep your hands off them!
Provided by Sue Moran
Categories Dessert
Time 26m
Number Of Ingredients 11
Steps:
- Set oven to 350F
- Line a heavy duty baking sheet with parchment paper.
- Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
- Toss the flour, soda, and salt together to blend well, and then add to the butter mixture, beating just until the dough comes together and everything is well incorporated.
- Use a 1 1/2 inch cookie scoop to scoop out the dough onto the baking sheet. Space the cookies 2 inches apart. Bake for 10-12 minutes (mine took exactly 11 minutes.) Cool the cookies for a few minutes on the pan so they can set, and then transfer to a cooling rack.
- To make the frosting put the cream and sugar in a saucepan and bring to a boil, stirring constantly. Break up any lumps in the brown sugar while you stir. Once it comes to a boil, boil for 2 minutes (set the timer.)
- Remove from the heat and whisk in the confectioner's sugar until smooth.
- Let the praline cool a little bit so it thickens up, and then spread onto the cookies. Note: if your praline is very thin, beat in more sifted confectioner's sugar.
- Top right away with the chopped nuts. The praline will harden as it cools.
Nutrition Facts : Calories 206 kcal, ServingSize 1 serving
NO BAKE PECAN COCONUT PRALINE COOKIES
Make and share this No Bake Pecan Coconut Praline Cookies recipe from Food.com.
Provided by Jaurita F.
Categories Low Protein
Time 3m
Yield 18-24 Cookies/Pralines
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.
- Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
- Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie "dough" onto wax paper-lined baking sheets.
- Let set completely (freezing if necessary), then enjoy!
Nutrition Facts : Calories 328.5, Fat 18.1, SaturatedFat 7.6, Cholesterol 15.6, Sodium 109.3, Carbohydrate 43.3, Fiber 1.6, Sugar 36, Protein 1.9
PRALINE PECAN COOKIES
These wonderful cookies taste like a cross between praline candy and cookies because of the small amount of flour used. They are great if you don't care for the sweetness of praline candy
Provided by Luby Luby Luby
Categories Drop Cookies
Time 27m
Yield 36 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Beat egg white until frothy, about 1 minute.
- Gently fold in brown sugar, flour, vanilla and pecans.
- If mixture seems too dry and will not hold together add the additional egg white and mix together.
- Drop on greased cookie sheet by tbsp (I have good results using parchment paper on my cookie sheets as these cookies are very soft and delicate when trying to remove from the cookie sheet).
- Bake for 10-12 minutes.
- Let cool completely on cookie sheet before trying to remove.
- Remove to cooling racks.
PRALINE COOKIES WITH CHOCOLATE CHIPS
These cookies are full of ground pecans, brown butter AND chocolate. They're the perfect cookie to bring to a party, or to munch on for a delightful, sweet snack.*Prep time doesn't include making brown butter, which takes 20 minutes, and can be made way ahead. Here's how to make it. Makes about 78 small cookies / serving size: about 3 cookies
Provided by Valentina K. Wein
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Set the oven. Place a rack in the center and upper third of the oven and preheat to 350°F.
- Prep baking sheets and toast pecans. Line two baking sheets with parchment paper, and spread an even layer of the pecans on one of them. When the oven is preheated, toast the pecans until they are becoming a bit browned and are very aromatic. Remove from the oven, place in a small bowl and set aside to cool.
- Make the batter. In a medium-sized mixing bowl, combine the flour and baking soda. Set aside.In a large mixing bowl, combine the brown butter with the sugars, salt and vanilla. Mix for about 2 minutes with a large wooden spoon, an electric hand mixer or in a stand mixer, fitted with a paddle attachment.Add the eggs and mix until it's a smooth batter.Now add the dry ingredients and mix just until it's incorporated. Set aside.
- Grind the pecans and add them. Add the cooled, toasted pecans to a food processor fitted with the blade attachment and blend until they are finely ground.Fold the ground pecans and chocolate chips into the batter.
- Shape. Use a small (approx. 1 inch) cookie scoop or spoon to shape the batter onto the prepared baking sheets -- they should be about a tablespoon each.
- Bake. Bake in the preheated 350°F oven just until they are becoming golden along the edges, about 10 minutes. They should still appear doughy and will be soft. Remove from the oven, and allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a to a cooling rack.
Nutrition Facts : Calories 288 kcal, ServingSize 1 serving
PRALINE PECANS
With pecans so plentiful in Texas, these sweet crunchy nuts have become an expected tradition. Everyone in my family asks me to make them again and again for festive gatherings.
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
Nutrition Facts : Calories 334 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 3g fiber), Protein 2g protein.
PECAN PRALINE COOKIES WITH VARIATIONS
These easy pecan cookies are a simple combination of just five ingredients. The egg-free cookies are similar to a brown sugar shortbread with pecans.
Provided by Diana Rattray
Categories Cookies and Candy Snack Tea Time
Time 30m
Yield 48
Number Of Ingredients 6
Steps:
- Heat the oven to 325 F. Lightly grease baking sheets or line with parchment paper or silicone baking mats.
- In a large mixing bowl with an electric mixer, beat the butter until creamy. Add the brown sugar and beat on high speed until light and fluffy. Stir in the vanilla.
- With the mixer on low speed, gradually add the flour.
- Fold in the chopped pecans.
- Scoop portions of cookie dough with a tablespoon or small cookie scoop and shape each into a ball. Arrange the cookie dough balls on the prepared baking sheets about 2 1/2 inches apart.
- Lightly grease the bottom of a glass or other small container with a flat bottom and dip it in granulated sugar, pourable brown sugar, or raw sugar. Press the bottom of the glass lightly on a cookie ball to flatten slightly. Redip the glass in sugar and repeat with the remaining balls of cookie dough.
- Bake the cookies in the preheated oven for 15 to 20 minutes, or until they are firm and lightly browned on the bottoms.
Nutrition Facts : Calories 120 kcal, Carbohydrate 7 g, Cholesterol 20 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 62 mg, Sugar 3 g, Fat 10 g, ServingSize 48 servings, UnsaturatedFat 0 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 PRALINE COOKIES
Simple, but out of this world!
Provided by EVANSDL
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 20m
Yield 35
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Place crackers on 10x15-inch sheet cake pan, covering bottom.
- Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
- Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 17.4 g, Cholesterol 13.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 123.8 mg, Sugar 10.6 g
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- Beat first 4 ingredients at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
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- Shape dough into 4 logs (about 2 inches in diameter); wrap each log in plastic wrap. Chill 8 hours to 3 days.
- Preheat oven to 350°. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake 8 to 12 minutes or until lightly browned. Remove from baking sheets to wire racks, and cool completely (about 20 minutes).
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- Place a medium saucepan with a candy thermometer over medium heat. Make sure the thermometer is not touching the bottom of the pan. Add everything except the pecans and vanilla extract. Bring the mixture to a boil, stirring constantly. When the mixture reaches 238 to 240 degrees, or the "soft ball" stage, remove the pan from the heat.
- Add in the pecans and vanilla, stirring for about a minute or until the mixture cools just enough to spoon onto the prepared pans. Working quickly, using a tablespoon to generously spoon pralines onto the prepared pans. Ideally, the pecans will be piled on top of one another and the sugar will spread slightly. (If you allow your mixture to cool too much before portioning out, your candies will not spread as much, if at all, though they will still taste the same - they just might not look as pretty.)
- Allow candies to cool and harden at room temperature for at least 30 minutes before removing from pan. Pralines will keep, in an airtight container, for up to a week.
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5/5 (3)Estimated Reading Time 3 mins
- Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper. In a large mixing bowl, stir together the butter, sugar, maple syrup, and vanilla extract until smooth. Add the egg and whisk until smooth again. Add the salt and flour. Stir just until combined. Pour the batter into the parchment lined pan.
- Prepare the praline topping. In a small saucepan, melt the butter over medium-high heat. Stir in the sugar and the vanilla. Add the nuts and stir to coat well. The mixture should be very thick. Stirring frequently, cook for 2-3 minutes or until the mixture begins to sizzle and bubble.
- Spoon the praline mixture over the blondie batter. Bake for 20-24 minutes, until the blondies are lightly browned and the middle is set. Allow the blondies to cool completely before slicing. Use the parchment to lift the cooled blondies from the pan. Cut into squares and store in an airtight container for up to 3 days. Enjoy!
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- In a large mixing bowl, cream the butter and brown sugar with an electric hand mixer until light and fluffy, about 3-5 minutes. Add in the egg and vanilla extract and mix until well incorporated.
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