I would like to make praline pieces?!
I would like to make praline pieces?
but i don't have recipe for it. pliz share yours
Answers:
NEW ORLEANS PRALINE PIECES
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into bits
1 1/4 cups pecan pieces (5 oz), toasted
Special equipment: a candy thermometer with a clamp
Butter a 9-inch square metal baking pan.
Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan.
Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes.
Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220°F, 1 to 3 minutes. Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon.
Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces.
Cooks' note:
? Praline pieces keep, layers separated by wax paper, in an airtight container in a cool place 3 days.
Makes 18 (2-inch) confections
Mini Kisses Praline Bars
2 cups all-purpose flour
1 1/3 cups packed light brown sugar, divided
1/2 cup (1 stick) plus 2/3 cup butter, divided
1 cup coarsely chopped pecans or pecan pieces
1 3/4 cups (10 ounce package) Hershey's Mini Kisses Chocolate
Preheat oven to 350 degrees F.
In large bowl, stir together flour and 1 cup brown sugar; with pastry blender or fork, cut in 1/2 cup butter until fine crumbs form. Press mixture into a 13 x 9-inch baking pan; sprinkle with pecans.
In small saucepan, place remaining 2/3 cup butter and remaining 1/3 cup brown sugar; cook over medium heat, stirring constantly, until mixture boils. Continue boiling, stirring constantly, 30 seconds, until sugar dissolves; drizzle evenly over pecans and crust. Bake 17 to 22 minutes until topping is bubbly and golden; remove from oven. Immediately sprinkle Mini Kisses Chocolate over top. Cool completely in pan on wire rack; cut into bars.
Makes about 3 dozen.
Source(s):
http://indorecipe.com/recipe.php?recipei...
New Orleans Pralines
1 cup light brown sugar, packed
1 cup granulated sugar
? cup light cream
1 ? cups pecans, halved
2 tablespoons butter
Combine sugars and cream in a heavy 2-quart saucepan and bring to boil over medium heat, stirring occasionally with a wooden spoon, until mixture forms a thick syrup.
Add pecans and butter and continue to cook over medium heat, stirring frequently.
Remove sauce pan to a heatproof surface (such as a wire rack) and let cool for 10 minutes.
Use a tablespoon to drop rounded balls of the mixture onto sheet wax paper or foil, leaving about 3 inches between each ball for pralines to spread. Allow to cool.
Makes about 12 candies.
Melt in Your Mouth Pralines
INGREDIENTS
2 cups chopped pecans
1/2 cup confectioners' sugar
1 1/2 cups white sugar
1/2 cup buttermilk
1/4 cup heavy cream
2 tablespoons butter
1/8 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.
Hope you enjoy!
Good old Paula Deen, (the southern comfort food expert from Food Network), knows her sweets. Try this recipe:
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Pralines Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: A Candy Occasion
Ingredients:
1 1/2 cups sugar
1 1/2 cups packed light brown sugar
1/8 teaspoon salt
3 tablespoons dark corn syrup
1 cup evaporated milk
2 tablespoons butter
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves
Directions:
Butter the sides of a heavy 2-quart saucepan. Place the sugar, salt, and corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. If you do a cold water test, the ball of candy will flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes.
Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.
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I know this recipe says it's "expert" level, but it's not really difficult. I am definitely nowhere near an expert in the kitchen. The only thing that was difficult was keeping myself from eating all of it during the preparation! :-)