Southern Praline Sauce Food

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.

SOUTHERN PRALINE SAUCE

Steps:

• Place chopped pecans and 3 Tablespoons butter in a saucepan or skillet. Cook over medium heat 5-6 minutes, stirring occasionally, till toasted nicely. Be sure and keep an eye on the pecans so they don't burn.
• In another large saucepan or skillet, melt the remaining butter.
• Whisk in the brown sugar, flour and corn syrup until they are well blended. Cook on medium-high for 4-5 minutes stirring often, until the sugar is completely dissolved.
• Pour in the evaporated milk and add the pecan mixture. Stir till completely blended. Remove from heat.
• Let sauce cool slightly, then pour it into clean jars or containers (Mason jars work great!)
• This sauce needs to be kept refrigerated. It should last approximately 3 weeks in the refrigerator once you open it and a bit longer unopened. When you are ready to serve it, heat jar on low temperature approximately 15-20 seconds (microwave temps. vary) in microwave, or until pourable.
• Be sure if you give this as a gift (the jars would look great with a pretty ribbon and tag), to include instructions as to keeping it refrigerated, and to reheat slightly in microwave when ready to serve. Enjoy!

SOUTHERN PRALINES

Steps:

• In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.

SOUTHERN PRALINE ICE CREAM SAUCE

Steps:

• Put pecans and 3 Tablespoons butter in microwave safe dish.
• Cook on high for ten minutes, stirring twice.
• Put rest of butter in separate microwave safe dish.
• Heat until melted.
• Whisk in brown sugar, and flour, and syrup til blended.
• Cook on high 6-8 minutes , stirring twice, until the sugar is dissolved and thick; add pecan/butter mixture.
• Let stand 2 minutes.
• Pour into hot jars and seal.

SOUTHERN PRALINE SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Pierce potatoes several times with a fork or icepick and place on a baking pan; bake in preheated oven 1 1/4-1 1/2 hours or until potatoes are tender; set aside until cool.
• In a small pan, heat milk and butter until hot but not boiling; keep warm.
• Cut the potatoes in half and scoop out the insides into a mixing bowl and discard the skins.
• Mash the potatoes with whatever method you prefer (masher, ricer, food mill, etc).
• Stir milk into potatoes; add eggs and continue to blend until well combined; stir in brown sugar.
• Butter a 9 X 13 inch casserole or baking dish and spread mixture into pan; set aside while making topping.
• Melt the butter in a large saucepan over low heat; stir in the brown sugar, salt, cinnamon, nutmeg, cream.
• and pecans.
• Heat to a simmer and cook, stirring constantly, until mixture is thick, 5-7 minutes (if mixture starts to boil, reduce heat slightly to maintain a simmer).
• Remove from heat and stir in vanilla.
• Pour topping over potatoes in dish, spreading with spatula.
• Bake in preheated oven for 30 minutes, or until slightly crusty and set.
• Serve immediately.

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.n