CHOCOLATE-TOPPED PRALINES
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
- Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
- Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.
HERSHEY'S CHOCOLATE PRALINES
Make and share this Hershey's Chocolate Pralines recipe from Food.com.
Provided by Theresa Thunderbird
Categories Candy
Time 1h
Yield 3 Dozen
Number Of Ingredients 7
Steps:
- Line 2 cookie sheets with wax paper.
- In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
- Cook over medium heat,stirring constantly until mixture boils.
- Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
- Remove from heat.
- Add butter and vanilla.
- DO NOT STIR.
- Cool at room temperature to 160 degrees.
- Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
- Quickly drop by teaspoonfuls onto cookie sheet.
- Cool.
- Store covered.
CHOCOLATE PRALINES, MEXICAN STYLE
These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!
Provided by mintconditionherbfarm
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
- Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g
NO-BAKE CORNFLAKE-CHOCOLATE PRALINES
Provided by Food Network Kitchen
Time 2h40m
Yield about 18 cookies
Number Of Ingredients 8
Steps:
- Toast the pecans in a medium skillet over medium heat, stirring, about 5 minutes. Transfer to a cutting board; let cool, then coarsely chop.
- Line 2 baking sheets with parchment paper. Toss the pecans and cornflakes in a large bowl.
- Make the caramel: Bring the butter, cane syrup, heavy cream and salt to a boil in a medium saucepan over medium heat and cook, stirring with a wooden spoon, until the mixture pulls away from the sides of the pan and comes together into a loose ball, about 5 minutes. Remove from the heat. Once the caramel stops bubbling, stir in the semisweet chocolate until melted.
- Pour the chocolate caramel over the cornflake mixture and toss to coat. Scoop heaping tablespoonfuls of the mixture onto the prepared baking sheets and pack into compact mounds with your fingers. Let set, about 1 hour.
- Put the white chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle over the cookies and let set, about 1 more hour.
CHOCOLATE COVERED PECANS
Pecan halves are completely covered in chocolate. An easy and delicious treat that also makes a great gift.
Provided by GOLDIELOCKS264
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 10m
Yield 2
Number Of Ingredients 3
Steps:
- Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
- Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.
Nutrition Facts : Calories 1024.4 calories, Carbohydrate 42.1 g, Cholesterol 30.6 mg, Fat 98.6 g, Fiber 12.8 g, Protein 12.1 g, SaturatedFat 19.3 g, Sodium 13.1 mg, Sugar 27.2 g
PRALINE CHOCOLATE DESSERT
A cookie crumb crust, lusciouslayers of praline and cream cheese, and a chocolate glaze make this rich dessert a showstopper. It's worth the extra effort and freezes well, too. -Korrie Bastian, Clearfield, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,
Nutrition Facts : Calories 552 calories, Fat 43g fat (22g saturated fat), Cholesterol 87mg cholesterol, Sodium 379mg sodium, Carbohydrate 43g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE PRALINES
Make and share this Chocolate Pralines recipe from Food.com.
Provided by eschmidt99
Categories Candy
Time 17m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.
- Combine the sugars, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, until the sugars have dissolved, constantly stirring, about 3 minutes. Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, another 3-4 minutes.
- Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes.
- Spoon onto prepared baking sheet, spreading with the back of the spoon to form a thin layer of uniform thickness. Cool completely and then crumble, as needed. (You can also make individual pralines by dropping the hot mixture by the spoonful onto the prepared baking sheet, letting cool, and then removing with a thin knife.).
Nutrition Facts : Calories 341.2, Fat 20.1, SaturatedFat 7.2, Cholesterol 23.8, Sodium 12.5, Carbohydrate 42.6, Fiber 1.9, Sugar 40, Protein 1.9
CHOCOLATE PRALINE COOKIES
This praline cookie is wonderful with or without the chocolate. In fact I have made it many times, and while I was waiting for the cookies to cool...somehow a few cookies would vanish every time my boyfriend went through the kitchen.
Provided by Sallysec
Categories Drop Cookies
Time 20m
Yield 25-35 Cookies
Number Of Ingredients 9
Steps:
- Set oven to 375°F.
- Cream butter and brown sugar together with an electric hand mixer, or if you would rather do it by hand, a heavy spatula will work.
- Add the baking powder and egg until the mixture looks smooth and creamy.
- Beat in the vanilla extract.
- Slowly beat the flour into the mixture, a quarter cup at a time until you use all the flour.
- Add your pecans or walnuts. (I have used both together, and apart, either way they taste wonderful! In fact I have even altered this recipe and used ground almonds).
- If you think the dough is too warm you may want to put it in the freezer. When I bake in the winter I often will put all my cookie doughs in the freezer for fifteen minutes before working with them. If the dough is too warm, it will spread while baking and you will get pancakes rather then cookies :).
- Take the dough from the freezer and drop it by the teaspoon onto an ungreased cookie sheet approx 2 inches apart.
- Bake for 8-10 minutes until the cookie looks golden, when you lift the cookies they should have an even color on the bottom.
- Cool the cookies on a wire rack until they are cool to touch.
- While the cookies cool gather your semisweet chips and vegetable shortening in a small sandwich baggie. If you want you can use a chocolate melting double boiler. Personally I like to do things the quick and easy way, so take your baggie of chocolate and shortening and seal it closed, then put it in a bowl of warm water. Wait approximately five minutes and the chocolate should have melted. If not repeat with warmer water. Use your finger to make sure the chocolate and shortening have mixed.
- Using a scissors snip the corner of the sandwich baggie and drizzle the chocolate over the cooled cookies. For small drizzles make only a slight cut in the corner of the bag, for larger chocolate lines, make a larger cut. I usually make designs on the cookies with the chocolate. Simple criss cross lines look elegant and sophisticated.
- These cookies are one of my favorites, and I often bring them to parties or special occasions because of their beautiful appearance and interesting flavor.
- **To Toast Nuts**.
- Set oven to 350°F.
- Place nuts on baking sheet in a single layer.
- Bake for approximately 5-8 minutes checking frequently, and stirring them about on the sheet. They should become a golden bronze color, depending on the nut. The toasting of nuts will allow for a richer flavor usually.
WHITE CHOCOLATE PRALINES
Make and share this White Chocolate Pralines recipe from Food.com.
Provided by gailanng
Categories Low Protein
Time 15m
Yield 2 dozen
Number Of Ingredients 6
Steps:
- Combine all ingredients. Cook low, stirring constantly until sugar and butter melts.
- Bring to a boil and increase heat to medium. At the boiling point, discontinue stirring or the pralines will become grainy. Continue to cook 3 minutes or until thermometer reaches 230 degrees.
- Remove from heat and beat with a wooden spoon until mixture begins to thicken. This may take up to 5 minutes.
- Working rapidly, drop by spoonfuls onto wax paper coated with cooking spray.
Nutrition Facts : Calories 2057.6, Fat 116.2, SaturatedFat 41.1, Cholesterol 136.5, Sodium 485.2, Carbohydrate 261.9, Fiber 7.9, Sugar 249.7, Protein 11.7
CHOCOLATE PRALINE
I got this recipe from my Mum who used to make it as a special treat when me and my brother were kids. It's a doddle and tastes fantastic, especially if you leave it in the fridge for a day or so!!
Provided by elmarko
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Melt butter, sugar, cocoa powder and syrup in a large bowl. Add crushed biscuits and sultanas and stir well.
- Spead mixture onto a baking sheet so it is about 1.5cm thick. Allow to cool 15 mins.
- Melt chocolate and spread over top. Allow to cool 45 mins and cut into small (3cm) squares.
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