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.
Nutrition Facts : Calories 110 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 45 milligrams, Carbohydrate 16 grams, Fiber 0 grams, Sugar grams, Protein
EASY PRALINE SAUCE
This Southern-inspired sauce, made with brown sugar and pecans, is the sweetest way to top any dessert. Drizzle it over ice cream, pound cake or our Praline Bread Pudding -or just eat it by the spoonful (we're not here to judge).
Provided by Pillsbury Kitchens
Categories Condiment
Time 20m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 250, Carbohydrate 20 g, Cholesterol 40 mg, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 19 g, TransFat 1/2 g
PRALINE BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees F. Grease muffin tins with the butter.
- In a mixing bowl, whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together. Whisk in the cream and milk. Fold in the bread and pralines. Cover the mixture with plastic wrap and refrigerate for 2 hours.
- Spoon the filling into each muffin tin. Place the muffin tin on a baking sheet and bake for about 30 to 35 minutes or until the center is firm. Serve the pudding with the Anglaise sauce.
- In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and water. Place over a medium-high heat and stir constantly until the pralines reach the softball stage, 238 to 240 degrees F. Add the pecans to the candy, and pull the pan off the stove. Continue to stir the candy vigorously with a wooden spoon until the candy cools, and the pecans remain suspended in the candy, about 2 minutes. Spoon the pralines out onto a parchment or aluminum foil lined sheet pan and cool completely before serving.
- Heat the heavy cream, milk, and vanilla bean in a large, heavy-bottomed saucepan over medium heat. Place the egg yolks and sugar in a heatproof mixing bowl and beat until pale yellow in color and all of the sugar has dissolved. Temper about a half cup of the cream mixture into the egg mixture and whisk vigorously to incorporate well. Add the egg mixture to the saucepan with the cream mixture and cook, stirring constantly with a whisk, or wooden spoon. Be sure to stir in the corners of the pot and lower the heat slightly. Stir the mixture for 4 to 5 minutes or until the custard has thickened enough to coat the back of a spoon.
- Remove from the stove and strain the custard through a fine mesh sieve into a clean bowl. Place the bowl in another bowl half-filled with ice and water to cool the custard. To chill the custard faster, stir it occasionally with a spoon.
VISKO'S PRALINE SAUCE
This heavenly sauce is served over vanilla ice cream at Visko's Restaurant, just south of New Orleans in Gretna. It's dangerously addictive. The recipe is supposed to enough for eight servings---I've seen 4 people make it disappear with no trouble at all. Prep time does not include cooling time.
Provided by Chef Kate
Categories Sauces
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a heavy saucepan.
- Stir in the brown sugar.
- Add the Karo syrup and the water and cook the mixture over medium heat until it reaches the boiling point.
- Continue boiling for a minute, stirring constantly.
- Remove the pan from the heat and allow the mixture to cool slightly.
- Stir in the rum, maple extract and pecans.
- The sauce will thicken as it cools.
- Serve slightly warm over good quality vanilla ice cream.
- Should there be any left over, store it covered in the fridge.
MAPLE-PRALINE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- In a large skillet, combine maple syrup, sugar, salt, and cream. Cook over medium heat, stirring, until sugar is dissolved.
- Raise heat to medium-high, and let cook until thick enough to coat the back of a wooden spoon.
- Remove from heat, and stir in the vanilla, butter, and pecans.
- Let cool to room temperature before serving. Sauce keeps, covered, in the refrigerator for up to 1 week.
PORK CHOPS WITH PRALINE SAUCE
A little twist on good ol' fashioned pork chops.
Provided by pseudoman420
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet over medium-high heat, cook the pork chops until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Melt the butter in a saucepan; stir the brown sugar into the melted butter until smooth. Add the evaporated milk and stir; bring the mixture to a boil and immediately remove from heat. Stir the corn syrup into the milk mixture; fold the pecans into the sauce. Spoon the sauce over the pork chops to serve.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 48.4 g, Cholesterol 86.3 mg, Fat 16.8 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 6.3 g, Sodium 131.6 mg, Sugar 37.2 g
PRALINE ICE CREAM SAUCE
Make and share this Praline Ice Cream Sauce recipe from Food.com.
Provided by TGirl
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in sauce pan.
- Stir constantly over medium heat for 10 minutes, until sauce is thick and smooth.
- Cool slightly before serving over vanilla ice cream.
- NOTE: May refrigerate for several days in covered container.
- To reheat, add small amount of cream, then heat on stovetop until smooth.
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.
PECAN PRALINE SAUCE
As a working mother, I need fast recipes that are guaranteed to satisfy my family. This nutty ice cream topping is a hit. -Evelyn Logan, Fresno, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugars, flour, salt, water and orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the marshmallows and butter; cook and stir until blended. Remove from the heat; stir in pecans and vanilla. Serve warm.
Nutrition Facts : Calories 125 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 27mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
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