Praline Sauce Recipe Printable 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.

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.!!!

HAZELNUT MERINGUES WITH HAZELNUT PRALINE & CHOCOLATE SAUCE

Steps:

• Heat oven to 120C/100C fan/gas 1. For the meringues, whisk the egg whites with the lemon juice until soft peaks form. Add the caster sugar and continue whisking until stiff, add the icing sugar and ground nuts, then gently fold through until evenly combined. Line a baking tray with baking paper and pipe or spoon out rounds of meringue into 7cm discs. Bake for 1½-2 hrs until crisp outside but still soft in the centre. Leave to cool. You need 3 rounds per person. Leftovers can be kept in an airtight container for about 1 week.
• To make the hazelnut praline, warm a small heavy-based pan over a medium heat and cook the caster sugar until it melts and turns a rich caramel colour. Carefully swirl the hazelnuts around the pan (be careful, the sugar is very hot) and allow them to caramelise and brown - about 2 mins. Pour the mixture out onto a tray lined with baking paper. Leave to cool.
• Make the chocolate sauce by heating together 75ml water, the caster sugar and cocoa powder until boiling. Pour over the chocolate and whisk well until smooth.
• To serve, whisk the cream until soft peaks form. Finely chop the cooled praline by hand or in a food processor. Stir most of it through the whipped cream, setting a little aside. Place a meringue disc on each plate and top with a little of the cream. Add another disc, more cream, followed by the final disc. Top with icing sugar, cocoa powder and some of the reserved chopped praline, then spoon around some chocolate sauce

SOUTHERN PRALINE SAUCE

Steps:

• Place chopped pecans in a microwave dish with 3 Tablespoons butter.
• Cook for 8 - 10 minutes, stirring twice. Watch the pecans closely to not burn them.
• In another microwave safe bowl (I use a glass batter bowl because it has a lip for pouring) place remaining butter and heat until melted.
• Whisk in brown sugar, flour, and light corn syrup until blended.
• Cook on high 6-8 minutes, stirring twice, until the sugar is dissolved.
• Add in 2/3 cup evaporated milk and the pecans, stir well
• Pour into jars.

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:

• 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.

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.

PRALINE SAUCE

Steps:

• Melt butter over medium heat in a small pan.
• Stir in brown sugar and cream.
• cook and stir until it reaches a full boil.
• Reduce heat and boil gently for three minutes stirring occasionally.
• Stir in vanilla and cool.