PECAN PRALINES
Steps:
- Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble. Allow the pralines to cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans - style dessert.
PRALINE PECANS AND CRANBERRY MIX
From the 100 Best Appetizers Cookbook given to me by my sweet swap partner MaField during the Cookbook Swap in 2008. I'm planning on using this for holiday gifts this year. I really liked the flavor of the cranberries in this mix. Store in an airtight container at room temperature for up to 2 weeks.
Provided by HokiesMom
Categories Lunch/Snacks
Time 1h45m
Yield 5 cups, 20 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 250 F and grease a 13x9" baking pan, set aside. Cover large baking sheet with heavy duty foil, set aside.
- Spread pecans in single layer on prepared baking pan.
- Combine corn syrup, brown sugar and butter in small microwavable bowl and microwave on HIGH 1 minute; stir.
- Microwave 30 seconds to 1 minute or until boiling rapidly.
- Stir in vanilla and baking soda until well blended.
- Drizzle mixture evenly over pecan halves and stir until evenly coated.
- Bake 1 hour, stirring every 20 minutes with a wooden spoon.
- IMMEDIATELY transfer mixture to prepared baking sheet, spreading pecans evenly over foil with lightly greased spatula.
- Cool completely. Break apart with wooden spoon.
- Combine pecans with cranberries in large bowl.
- Store in an airtight container for up to 2 weeks. You can also divide between cute cellophane gift bags and twist tie to seal.
Nutrition Facts : Calories 156.5, Fat 13.6, SaturatedFat 1.8, Cholesterol 3, Sodium 29.4, Carbohydrate 9.3, Fiber 2, Sugar 4.8, Protein 1.6
PECAN PRALINE
To accompany [Ice-Cream Bombes with Brandied Dried Cranberries and Cherries](/recipes/recipe_views/views/13611)
Number Of Ingredients 3
Steps:
- Lightly oil a baking sheet.
- In a dry heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling pan, until a golden caramel. Stir in pecans with salt until coated well. Immediately pour mixture onto baking sheet, tilting baking sheet to make a thin layer, and cool completely, about 20 minutes. Carefully remove praline in shards from baking sheet. Break about one eighth shards into smaller pieces and in a food processor pulse until ground coarse. Break remaining praline into 12 shards for garnishing desserts. Praline may be made 2 days ahead, ground praline kept in an airtight container at cool room temperature (if it clumps, regrind in food processor before using), and shards kept between sheets of wax paper in another airtight container at room temperature.
PECAN PRALINES WITH CRANBERRIES
This is a yummy and festive gift from your kitchen.
Provided by Tina Butler
Categories Nuts
Time 55m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 250 degrees. Cover a large baking sheet with aluminum foil and set aside. In a large bowl combine corn syrup, sugar, and butter in a 2 quart glass measure or microwave safe bowl. Microwave on high for 1 minute. Stir, and microwave 30 seconds to 1 minute longer or until boiling rapidly. Stir in vanilla and baking soda until well blended. Add the pecan halves and mix together until all the pecans are coated. Spread mixture onto a greased baking pan and cook for 45 minutes mixing the pecans every 15 minutes. When done remove from oven and spread on the baking pan covered with foil. Cool completely and break into pieces and add dried cranberries or cherries
PRALINE PECANS
Here is as incredibly easy recipe for candied pecans - perfect for gift-giving or Christmas party dessert treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 32
Number Of Ingredients 6
Steps:
- Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
- Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.
Nutrition Facts : Calories 190, Carbohydrate 18 g, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg
PRALINE PECANS
With pecans so plentiful in Texas, these sweet crunchy nuts have become an expected tradition. Everyone in my family asks me to make them again and again for festive gatherings.
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
Nutrition Facts : Calories 334 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 3g fiber), Protein 2g protein.
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