CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
SOUR CREAM PRALINES
I found this over at Allrecipes. I am just learning how to make candies and this turned out wonderful! It was so smooth and melt in your mouth. Very sweet! I've learnt patience is key - the end result is definitely worth it.
Provided by Roxanne J.R.
Categories Candy
Time 1h
Yield 24 pralines, 24 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease the inside of a 4-quart saucepan.
- Line a baking sheet with waxed paper.
- Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat.
- Cook and stir continually until the sugars are dissolved.
- Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water.
- Bring to a boil over medium-high heat.
- Do not stir once the sugar syrup begins to boil.
- Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from heat; stir in the butter, vanilla, and chopped pecans.
- Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets.
- Press a pecan half into the top of each praline.
- Allow to cool completely.
- Store in an airtight container in a cool place.
Nutrition Facts : Calories 207.5, Fat 10.5, SaturatedFat 2.5, Cholesterol 6.8, Sodium 44.6, Carbohydrate 29.2, Fiber 1, Sugar 26.7, Protein 1.3
SOUR CREAM WAFFLES WITH FRESH PEACHES AND TOASTED PECAN PRALINE SAUCE
Provided by Bobby Flay
Time 35m
Yield s: 4 servings
Number Of Ingredients 20
Steps:
- For the sauce: In a small saucepan over medium heat, combine the muscovado, butter and salt. Cook for 5 minutes, stirring constantly. Whisk in the cream and cook for an additional minute, continuing to whisk. Remove from heat and stir in the pecans and peaches. Keep warm over a double boiler.
- For the waffles: Whisk together the flour, baking powder, baking soda, salt and cardamom and in a large bowl. Whisk together the milk, sour cream, butter, cane sugar, vanilla and eggs in a medium bowl. Add the wet ingredients to the dry and whisk until just combined. Let rest for 10 minutes.
- Preheat a waffle iron and lightly spray with nonstick spray or brush with butter. Add about 1/2 cup of the batter per waffle. Close the lid and wait until the steam has stopped emerging from the cracks of the iron, about 4 minutes.
- Serve the waffles with the toasted pecan praline sauce, dust with confectioner's sugar and garnish with a sprig of mint.
PECAN, SOUR CREAM WAFFLES
Provided by Alton Brown
Time 35m
Yield Depending on the size of your
Number Of Ingredients 11
Steps:
- Heat waffle iron. Combine wet ingredients and whisk well to combine. Sift dry ingredients into a large bowl and form a well in the center. Add the wet mixture to the well and fold in with the dry. Don't worry if there are a few lumps. Stir in pecans just before cooking.
- When iron is hot, spray lightly with non-stick spray. Spoon 1/2 to 3/4 cup of batter onto the center of the iron and cook until a golden brown crust forms.
- Serve warm with burnt peach ice cream.
PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS
Provided by Food Network
Categories dessert
Time 52m
Yield varies according to shape
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
- With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
- To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
- Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
- To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
- Fill with scoops of any flavor ice cream or sorbet that complements pecans.
- To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
- Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
- To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
- To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
- Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 30m
Yield 15 to 20 pralines
Number Of Ingredients 5
Steps:
- Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
- Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
PRALINES II
Delicious candy and pretty easy to make.
Provided by Melissa
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
- Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans.
- Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.
Nutrition Facts : Calories 208 calories, Carbohydrate 29.2 g, Cholesterol 6.8 mg, Fat 10.6 g, Fiber 1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 43 mg, Sugar 26.7 g
SOUR CREAM PECAN PRALINES
Make and share this Sour Cream Pecan Pralines recipe from Food.com.
Provided by benluc
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the sour cream, light corn syrup, molasses, salt, rum (optional) and two cups of the granulated sugar.
- Melt the remaining cup of granulated sugar in a heavy bottomed pot, stirring constantly until it is caramelized.
- Pour the mixed ingredients into the melted sugar at first slowly, stirring rapidly, so that it mixes with the sugar.
- Then pour the rest of the mix in.
- Much steam will be released in this process, so it is advised to wear a cooking mitten on the hand that is used to stir.
- Cook without stirring until the mixture reaches a temperature of 250 F (midway between the softball and hardball stage.) To accurately measure the temperature, calibrate and adjust your thermometer for you elevation.
- Place the thermometer in a pot of water and bring it to the boiling point. Note the reading on your thermometer.
- Apply the difference between the boiling point shown and the true boiling point of 112 F to the 250 F true praline temperature. If, for example, the thermometer shows the water boiling at 202 F, then subtract 10 degrees from the praline temperature of 250 F to get the reading of 240 F at which the praline syrup is done. Add the cleaned pecans all at once. Fold and mix the pecans into the syrup until thoroughly mixed.
- Drop by spoonfuls onto oiled parchment paper or onto an oiled marble surface. If you wish to individually wrap your fresh pralines, use wax paper.
- Do not use plastic wrap, as it will stick to the candy.
- Notes:: * Do not use "lite" or "non-fat" sour cream
Nutrition Facts : Calories 7148.1, Fat 332.6, SaturatedFat 80.3, Cholesterol 202.4, Sodium 2262.2, Carbohydrate 1052.6, Fiber 31.4, Sugar 798, Protein 44.5
PECAN SOUR CREAM POUND CAKE
I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.
Provided by CAROLE10
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
- In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
- Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
- To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g
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CINNAMON PECAN PRALINES RECIPE WITH SOUR CREAM
From daisybrand.com
4.7/5 (3)Total Time 45 minsCuisine Kid Friendly, MexicanCalories 168 per serving
- Bring the sour cream to room temperature. Prepare two large cookie sheets by lining with parchment paper.
- Melt the butter in medium saucepan over medium heat. Add the sour cream and stir until smooth. Add the sugar, brown sugar and salt, and stir until sugar dissolves. Attach a candy thermometer to the pan, increase the heat to medium high, and boil, stirring constantly, until mixture reaches 234 degrees (soft-ball stage).
- Remove the pan from heat and let the mixture cool to 200 degrees. Stir in the pecans, cinnamon and vanilla. Continue stirring until mixture thickens and loses its gloss, but is still fairly liquid. This will take about 2 to 3 minutes.
- Spoon the mixture onto the prepared baking sheets into individual candies about 2 inches in size. If the mixture is too runny, stir until thicker. If it is too thick, stir in 1/2 teaspoon warm water.
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