Praline Nut Crunch Recipes

Steps:

• 1. Preheat oven to 250
• 2. In a large bowl combine cereal and nuts (you can use all pecans or all walnuts, it's your choice)
• 3. In a sauce pan over medium heat combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally.
• 4. Remove from heat and add vanilla and baking soda, stir, mixture will foam up. Pour over cereal and nuts. Toss to coat evenly.
• 5. Pour mixture onto a 9x13 baking sheet with a silicone mat or parchment paper. Bake for 1 hour stirring every 20min
• 6. Remove and let cool. Break into pieces and store in air tight container

Steps:

• In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.

Steps:

• To set up: Butter a baking sheet (about 10 by 12) and line the sheet with of parchment paper (allow excess paper at both ends). Grease paper and set sheet aside. Reserve any remaining melted butter for later. Line two more shallow baking sheets or trays with waxed paper for holding and chilling assembled candy and set them aside. Cut each stick of butter in half and place next to work surface, along with measured salt, baking soda, vanilla and coarsely chopped macadamia nuts. Place chopped chocolate in a heat proof bowl and set aside. Place a cup of hot water next to stove and put a pastry brush in water.
• To prepare toffee: Place a 2 1/2-quart heavy bottomed saucepan on the stove. Place water, sugar and corn syrup in the pan and stir gently to combine. Place pan over medium heat and as sugar dissolves, swirl pan gently. Let mixture come to a rolling boil and, once boiling and mixture is clear, don't stir or swirl pan anymore. If, while sugar is boiling, any sugar crystals cling to sides of pan, use moistened pastry brush to wash sides of the pan. Cook syrup until starts becoming a very light amber color. Lower heat and add butter, one half stick at a time, stirring very gently. (Only add additional butter after preceding piece has become melted and fully incorporated.) Once all the butter has been added, place candy thermometer into mixture, making sure that the bottom tip does not touch the bottom of the pan. Raise heat to medium and boil mixture until the temperature reads between 295 degrees F and 300 degrees F. Remove thermometer from pan and pan from stove and immediately stir in salt, baking soda, vanilla and macadamia nuts. (Quickly stick thermometer it warm water to aid in clean up.) Immediately, pour candy mixture onto prepared baking sheet. Brush the bottom of a long off-set metal spatula (an icing spatula is perfect) or a knife with some melted butter. Spread the candy mixture out so that it is 1/4-inch thick. Use the knife to push the sides back into a rectangular shape as the mixture cools. Let the mixture set for a few minutes.
• To melt chocolate: While toffee firms up a bit, melt chocolate in the top of a double boiler or in a skillet with 1-inch of hot but not simmering water (stirring constantly until smooth). Be careful not to allow any water to enter bowl of chocolate.
• To cut candy: While candy mixture is still warm and pliable, use a buttered pastry scraper to score the candy into 1 1/2 by 2-inch rectangles. Let set further until the candy is firmer (5 minutes at room temperature). Score again through original cuts, making sure candy is in separate squares all the way through to the bottom. ( If stubborn, use your pastry scraper and mallet to knock through any sticky, tough spots. Hit the top (wooden part) of the scraper with a heavy mallet.)
• To fully assemble candy and chill: When chocolate is firm, pour melted chocolate over top of scored candy and, using a spatula, spread it out evenly. It's okay if the chocolate runs down into grooves in candy. Scatter 2 cups of the ground toasted nuts on top of the chocolate and press them into the chocolate. Reserve the remaining 1 cup of nuts. Lift one end of the parchment paper so the first line of cut candy bends and separates from the next line. Carefully lift one piece off at a time. Sprinkle with some additional nuts to coat any exposed chocolate. Place candy on prepared baking sheets lined with waxed paper (in a single layer) and refrigerate (covered with plastic wrap) so chocolate will harden. Once set, place candy in an air-tight tin, separated in layers with waxed paper. Although these candies may be stored at room temperature, to best preserve fresh flavor, store them in the refrigerator.

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 24 standard cupcake liners.
• Sift the sugar, flour, baking soda and salt into the bowl of an electric stand mixer with a whisk attachment. In a separate bowl, combine the oil, soft butter, sour cream, vanilla and eggs and whisk until combined. Add the wet mixture in three additions to the dry mixture on medium speed, scraping after each addition. In another separate bowl, whisk the cocoa and 2 1/2 cups hot water until the cocoa is fully dissolved. Add to the cake batter and whisk until the mixture is fully incorporated.
• Fill the liners three-quarters full (2 ounces) with batter and bake until golden brown and baked through, 15 to 20 minutes. Cool the cupcakes completely.
• For the nut crunch: In a medium bowl, combine the melted milk chocolate with the feuilletine, praline paste, macadamia nuts and salt. Stir to combine.
• To assemble: Cut a small hole in the middle of each chocolate cupcake and fill with the milk chocolate mac nut crunch. Pipe the Vanilla Bean Frosting on the cupcakes with a plain tip. Add a broken piece of the Caramel Almond Paper and sprinkle with the chopped macadamia nuts, if using.
• Temper the dark chocolate and dip the whole macadamia nuts in it.
• Temper the white chocolate and pipe a small amount onto parchment, using a spatula to spread and form into half clamshell shapes. Stick two halves into the frosting to open up like a clam, and then place a chocolate covered mac nut in the center.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
• In medium saucepot, bring the milk and vanilla beans to a boil. Using a whisk, continuously stir in the flour until the mixture becomes thick and the flour is cooked out. Spread the hot milk mixture onto a sheet pan and top with plastic wrap to prevent a skin from forming. Refrigerate until fully cooled, about 20 minutes.
• In the bowl of an electric stand mixer with a paddle attachment, cream the butter and vanilla for 5 minutes. Add the sugar and cream for an additional 5 minutes. Slowly add the cooled milk mixture and cream for 3 minutes until the frosting becomes white, light and fluffy. Put the frosting into a pastry bag fitted with a medium star tip.
• Preheat the oven to 350 degrees F.
• In a medium saucepot, heat up the sugar, stirring continuously until caramelized and golden amber in color. Add in the almonds and stir until completely coated. Pour into a thin layer onto a silicone baking mat and let cool completely.
• In a food processor, add the cooled caramel nut mix and grind into a fine powder. Using a sifter, lightly sprinkle into a thin layer on a silicone baking mat. Bake in the oven until golden brown, 8 to 10 minutes. Let cool completely before breaking into pieces and using.

Steps:

• Heat oven to 375°F Spray 13×9-inch baking pan with no-stick cooking spray. Combine cereals, pretzels, and nuts in prepared pan. Set aside.
• Combine brown sugar, butter and corn syrup in 2-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture come to a full boil (4 to 6 minutes). Remove from heat. Stir in vanilla and baking soda. Pour over cereal mixture in prepared pan; toss to coat.
• Bake for 10 to 15 minutes, stirring every 5 minutes, or until coating is set. Remove from over; stir.
• Spoon cereal mixture onto aluminum foil or large ungreased baking sheet. Cool 10 minutes. Break into pieces. Store in container with tight-fitting lid for up to 1 week.

Steps:

• 1. Combine corn syrup, brown sugar and butter in microwave save bowl. Microwave on high for 1 1/2 minutes. Stir and microwave another 1/2 to 1 1/2 minutes (I did 1/2 only in new microwave) or until boiling.
• 2. Add vanilla (or other flavor) and baking soda and stir thoroughly. It will begin to foam. Pour mixture over pecans. Stir until coated evenly.
• 3. Spread on baking sheet lined with silpat or wax paper and bake at 250 degrees for 1 hour. Stir every 20 minutes. Cool before storing in container. Pecans will stick together but easily break apart into crunch size pieces.

Steps:

• Coat a rimmed baking sheet with cooking spray. Heat sugar, corn syrup, water, and a pinch of salt in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat, stir in nuts, and spread evenly on baking sheet. Let cool completely on sheet on a wire rack.
• Break praline into medium pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush into pea-size pieces.

Steps:

• Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
• In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
• Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.