Recipes for "pralines"

Generously butter baking sheets.

In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.

Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

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.

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.

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.

Knead marzipan with 3/4 cup powdered sugar, chopped walnuts, rum, and maraschino liqueur on a clean work surface until smooth.

Sprinkle remaining powdered sugar on a clean work surface. Roll out marzipan and cut out circles, squares, or rectangles.

Line a baking sheet with waxed paper and set a wire rack on top.

Place 3/4 of the chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in remaining dark chocolate until smooth.

Stick a toothpick or metal skewer into each praline and dip into the melted chocolate, letting excess drip off. Set onto the wire rack. Allow chocolate to set a little, then place 1 walnut half on top of the chocolate.

Allow chocolate to harden completely. Store pralines in airtight containers.

Only if you're taking the optional step of toasting the pecans.

This is an optional step, which gives the nuts a richer, nuttier flavor. Place pecan halves on a baking sheet in a single layer and toast for 10 minutes, turning once. Let cool.

Simply Recipes / Mihaela Kozaric Sebrek

Line 2 baking sheets with parchment paper or Silpat and set aside.

Mix together white and brown sugar and baking soda (and pinch salt, if using unsalted butter) in a 3-quart saucepan. Stir in light cream and place over medium to medium-high heat. Clip a candy thermometer to the side of the pan.

Cook, whisking occasionally, until mixture reaches 235°F on a candy thermometer (about 25 minutes). Slight foaming and occasional bubbling in the mixture (it looks like it’s gasping) are normal at this stage.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

As soon as the temperature reaches 235°F, add the butter and stir until the butter is fully melted and the mixture is well combined (about 1 minute).

Simply Recipes / Mihaela Kozaric Sebrek

Off the heat, stir in the brandy or vanilla, if using, and pecans until well coated. Continue stirring to cool slightly (about 30 seconds).

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Let cool completely until the pralines lift easily from the pan (about 45 minutes).

Store in an airtight container for three to five days.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Preheat the oven to 350 degrees F (175 degrees C). Coat a 13x9-inch baking pan with nonstick spray.

Beat cake mix, water, 3 eggs, and oil in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium; beat for 2 minutes. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Cool cake in the pan on a wire rack, about 25 minutes. Increase oven temperature to 400 degrees F (200 degrees C).

Combine brown sugar, butter, remaining 1 egg, and flour in a large saucepan over low heat; cook until thickened, about 3 minutes. Off heat, stir in pecans and vanilla extract; spread over cake.

Bake in the preheated oven until caramelized, 8 to 10 minutes.

Gather all ingredients. Line a baking sheet with aluminum foil.

Combine pecans, white sugar, brown sugar, milk, butter, and vanilla in a large saucepan over medium heat; bring to a boil. Do not stir once mixture 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 water and placed on a flat surface.

Drop by spoonfuls onto the prepared baking sheet. Let cool completely.