PRALINE-CHOCOLATE SNACK MIX
Provided by Food Network Kitchen
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Lightly toast the pecans in a large saucepan over medium heat, about 5 minutes; transfer to a large bowl. Add the cereals and pretzels to the bowl and set aside.
- Wipe out the saucepan. Add 3 popcorn kernels and the vegetable oil and heat over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides. Remove from the heat and add to the cereal mixture; toss to combine.
- Combine the butter, molasses, corn syrup, heavy cream and a pinch of salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cook, stirring, until the mixture is thick and pulls away from the side of the pan, about 5 minutes. Remove from the heat. Once the mixture stops bubbling, stir in the vanilla. Pour over the cereal-popcorn mixture, season with salt and toss with a rubber spatula to coat.
- Spread the snack mix on the prepared baking sheet. Bake until the popcorn is crisp, about 15 minutes (the praline sauce will still be soft). Remove from the oven and use a flat metal spatula to flip the mix in large sections. Let cool completely. (The snack mix will harden as it cools.) Sprinkle with the confectioners' sugar and gently toss to coat. Store in an airtight container for up to 5 days.
CHOCOLATE PRETZELS
Provided by Robin Miller : Food Network
Categories dessert
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers.
- Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving!
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
PRALINE NUT CHEX MIX
Chex Mix with a carmel twist I got this recipe from a freind at work and when I tried it at home, it didn't even last the through the next day!
Provided by ABaker4812
Categories Lunch/Snacks
Time 25m
Yield 10 1 cup servings, 10 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375.
- spray a large shallow pan with cooking spray.
- Mix cereal, pretzels, and nuts in a large bowl, then place in shallow pan.
- Combine brown sugar, butter and corn syrup in a sauce pan. Cook over medium heat, bring to a boil. Boil for 4-6 minutes stirring constantly.
- Remove from heat, add baking soda and vanilla. Stir quickly and then pour over cereal mix. Toss cereal mix.
- Bake in oven 10-15 minutes stirring every 5 minutes until set.
- Pour onto alumimnum foil to cool. Break large pieces apart.
- Store in airtight container.
- Enjoy!
Nutrition Facts : Calories 224.6, Fat 14, SaturatedFat 5.3, Cholesterol 18.3, Sodium 214.2, Carbohydrate 24.7, Fiber 1.2, Sugar 18.3, Protein 2.4
PRALINE PRETZELS
I saw this idea on a number of websites and just had to try it. I love the combination of sweet and salty.
Provided by moonpoodle
Categories Candy
Time 10m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place sugar, salt, and pretzel bits in a heavy pan. Cook over high heat, stirring constantly.
- Coat the preztel bits with browning sugar.
- Once all the sugar has begun to caramelize, lower the heat to medium. Add butter in small pieces, and throw in the dash of vanilla.
- Stir for a few minutes until butter is absorbed and pretzels are coated. Spread on a lined or greased cookie sheet to cool.
Nutrition Facts : Calories 891, Fat 10.2, SaturatedFat 4.5, Cholesterol 15.3, Sodium 2639.8, Carbohydrate 185.7, Fiber 5.1, Sugar 54.7, Protein 17.6
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