ALMOND PRALINE
Use this recipe to top our Apple Praline Tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes one 10-by-15-inch sheet
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
- Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.
HOMEMADE ALMOND BUTTER
This homemade almond butter couldn't be easier and beats store-bought by a mile. Roasting the almonds gives it an unbelievably rich and toasted flavor. The amount of honey we specify adds a luscious hint of sweetness, but you can always leave it out or add more depending on your taste.
Provided by Food Network Kitchen
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.
PRALINE BUTTERCREAM
Use this nutty buttercream to fill layers of our Three-Nut Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Fillings & Frostings Buttercream Frosting Recipes
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Make the praline: Butter a baking sheet, or line it with a Silpat (a French baking mat). Set aside. In a small, heavy saucepan, bring 1 cup sugar and the water to a boil over medium heat, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
- Continue cooking, without stirring, until dark amber, swirling pan to color evenly. Remove from heat; stir in nuts, distributing evenly. Immediately pour mixture onto prepared baking sheet. Let sit until hardened and completely cool.
- Break praline into pieces, and place in the bowl of a food processor fitted with the metal blade. Process to a fine powder. Measure out 1 1/2 cups praline powder, and set aside. Reserve remaining powder for another use.
- Make the buttercream: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together egg whites and remaining 1/2 cup sugar until mixture is warm to the touch and sugar has dissolved.
- Attach bowl to mixer fitted with the whisk attachment, and beat on high speed until mixture is stiff and cool, about 5 minutes. Add butter all at once, and beat until mixture has a smooth, spreadable consistency, about 5 minutes. Don't worry if the buttercream separates and appears curdled; it will come back together with continued beating.
- Add praline powder; beat to combine. If using the same day, set aside, covered with plastic wrap, at room temperature, until ready to use. Or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature; beat with paddle attachment until smooth.
ALMOND PRALINE CAKES
Cute and chocolaty, these mini cakes are moist and rich with a crunchy almond crust. "The original recipe was so good that I just had to pare it down, and the new recipe is still delicious without a lot of leftovers," Kendra Doss relates from Smithville, Missouri.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, melt butter over medium heat. Stir in brown sugar and milk. Cook and stir until sugar is dissolved, about 1 minute. Pour into four 8-oz. ramekins or custard cups coated with cooking spray. Sprinkle with almonds; set aside. , In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; gradually add to creamed mixture alternately with milk. Spoon over almonds. , Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Carefully run a knife around the edge of ramekins to loosen. Invert cakes onto dessert plates. Serve warm or at room temperature.
Nutrition Facts : Calories 410 calories, Fat 18g fat (8g saturated fat), Cholesterol 86mg cholesterol, Sodium 282mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 2g fiber), Protein 6g protein.
ALMOND PRALINE
Steps:
- Line a baking sheet with foil. In a dry heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan, until deep golden. Add almonds, stirring until coated well, and cook, stirring, until fragrant, about 1 minute. Working quickly, with a metal spatula spread mixture onto foil about 1/4 inch thick and cool until set, about 3 minutes. Chill praline on foil until hard, about 15 minutes. Chop praline. Praline may be made 1 week ahead and kept in an airtight container in a cool, dry place.
EASY BUTTERSCOTCH-ALMOND PRALINES
Enjoy these delicious candies with butterscotch flavor that are ready in less than an hour.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 24
Number Of Ingredients 7
Steps:
- Line cookie sheet with foil. In 2-quart saucepan, stir all ingredients except boiling water with wooden spoon. Heat over medium heat, stirring constantly, until boiling rapidly. Boil and stir 3 minutes. Place boiling water in measuring cup. Remove candy from heat and continue stirring vigorously 4 to 5 minutes or until thick but still shiny.
- Working quickly, drop praline mixture by tablespoonfuls onto cookie sheet, flattening into patty shape with back of wooden spoon if needed. If mixture stiffens too much to drop from a spoon, quickly stir in hot water, 1/4 teaspoon at a time, until smooth. Cool completely, about 30 minutes. Store in tightly covered container.
Nutrition Facts : Calories 80, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Candy, Sodium 30 mg, Sugar 16 g, TransFat 0 g
ALMOND PRALINE BUTTER
Categories Condiment/Spread Food Processor Nut Dessert Almond Gourmet
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Preheat oven to 300°F. and lightly oil a 12-inch square of foil.
- In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden.
- In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved. Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden. Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel. Add almonds, stirring until coated well. Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes. Remove praline from foil and break into 1 1/2-inch pieces. Praline may be made 1 week ahead and kept in an airtight container.
- Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline. Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes. Let praline butter cool. Praline butter may be made several days ahead and kept chilled, covered. Let praline butter soften to room temperature before using.
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HOW TO MAKE ALMOND BUTTER - COOKIE AND KATE
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4.8/5 (263)Calories 164 per servingCategory Nut Butter
- Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
- Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
- Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
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