Walnut Pralines Recipes

Steps:

• Spread a sheet of waxed paper onto a flat working surface.
• Melt butter in a saucepan over medium heat, stirring frequently. Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer. Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid. Gently stir walnuts into the liquid just until coated and remove saucepan from heat. Let the mixture cool slightly.
• Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.

Steps:

• Combine sugars and milk in saucepan over medium heat. Stirring, with a wood spoon, do not scorch milk.
• Spray baking non-stick spray on cookie sheet or aluminium foil laid on top of thick towels.
• Once mixture boils, stir in butter, walnuts, spices and honey. Continue to heat, without stirring, until between 235 to 240 degrees F. (113 to 116 degrees C) Recommended you purchase a digital thermometer-great investment!
• Once temperature has been reached, remove from heat and let cool 5 minutes.
• Beat until thickened until liquid poured from wooden spoon starts to pour slowly.
• Immediately drop by one spoonfull onto sprayed cookie sheet or foil.
• Let cool and freeze in small bags of 3 to 4 per bag. THESE ARE SOO GOOD YOU WILL NOT BE ABLE TO EAT JUST ONE!

Steps:

• Preheat the oven to 325 degrees.
• Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature.
• Heat the maple syrup in a 1 1/2-quart saucepan over medium-high heat. When the syrup begins to boil, reduce the heat to medium and allow the syrup to continue to boil and thicken for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use a metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.
• Place the sugar and lemon juice in a 3-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand). Caramelize the sugar by heating for 10 to 10 1/2 minutes over medium-high heat, stirring constantly with a wire whisk to break up any lumps (the sugar will first turn clear as it liquefies, then light brown as it caramelizes. Remove the saucepan from the heat, add the unsweetened chocolate and stir to dissolve. Immediately and carefully pour the caramelized mixture over the walnuts, covering all the nuts. Allow to harden at room temperature for at least 30 minutes.
• Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet), this will keep the shiny side looking shiny after cutting. Use a sharp serrated slicer to cut (use a sawing motion) the praline into desired size pieces. Store the pralines in a tightly sealed plastic container until ready to devour.

Steps:

• In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
• Add the walnuts and stir to blend.
• Sprinkle the topping evenly over the surface of baked cakes of your choice.