Maple Pecan Pralines molded
Toast pecans at 300°F oven till lightly roasted, approx. 8 to 10 minutes, cool • Place in the food processor with the salt and chop until fine • Combine milk, cream, invert sugar, and maple syrup, bring to a boil • Pour hot cream mixture over chopped couverture and let set 1 minute, emulsify • Cool to 32°C and blend in butter using an immersion blender, lightly fold in pecans • Cool to 30°c and pipe into prepared dark chocolate molds
Pralines aka Pecan Candy | Southern Treat | Chef Alden B
How to make pecan candy!
Candied PECANS - 3 Ways!!! // BUTTER TOFFEE Pecans // PRALINE Pecans // MAPLE CINNAMON Pecans!!!
BUTTER TOFFEE ---- PRALINE PECANS --- MAPLE CINNAMON PECANS
So easy and quick to make and they are such a wonderful gift!!!
This video is done as part of the Gifts from the Kitchen Collaboration hosted by Tina @lifeinthepiedmontVirginia.
Gifts from the kitchen has several participants and the playlist will be down below.
Link to Tina's video and channel:
Playlist:
• Gifts from the Kitchen Collaboration
Tina @lifeinthepiedmontVirginia
Lisa @YogiHollowFarm
Gail @GailsSouthernLiving
Amy @PositivelyAmy
Angela @TheInquisitiveFarmwife
Lisa @Nana9Acres and @9AcreFamilyFarms
Dani @WickedAwesomeGardening
Wendy @The_Bakers_Loft
Renee @pikecreekfarm
Lee @CookingWithLee
Thank you and hope you all have a blessed Christmas season!
Tammy
Mtn Grandma
Professional Baker Teaches You How To Make PECAN PRALINE FUDGE!
New Orleans Pecan Pralines are on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 3 to 4 dozen pralines
Ingredients
3 cups (350 g) coarsely chopped pecans
1 ¾ cups (350 g) granulated sugar
1 ¾ cups (350 g) packed light brown sugar
¾ cup (175 mL) whipping cream (35%)
6 Tbsp (90 mL) 2% milk
6 Tbsp (90 g) unsalted butter
1 tsp (5 mL) vanilla extract
1 tsp (5 g) salt
Directions
1. Preheat the oven to 350 F (180 C) and line a baking tray with parchment paper.
2. Sprinkle the pecan pieces in an even layer and toast for about 15 minutes until browned a little. Allow to cool and transfer to a bowl.
3. Place the granulated sugar, brown sugar, cream, milk and butter into a medium heavy-bottomed saucepan and bring to a full boil over high heat, stirring constantly, until the mixture reaches 230 F (110 C) measured on a candy thermometer. Add the pecans all at once and continue to cook to 237 F (114 C) while stirring constantly. Remove from the heat, stir in the vanilla and salt and then let sit without stirring until it cools to 212 F (100 C), 10-15 minutes.
4. Line 2 baking trays with parchment paper. Once the praline mixes cools to the correct temperature, use a wooden spoon to stir it vigorously to “seed” it, so that it thickens to a satin consistency and is thick enough to spoon out. Drop spoonfuls of the praline mixture onto the baking trays. If you see the sugar spreads a little after spooning, just let the mixture sit in the pot for 30 seconds to a minute – it will start to set. Since the praline mixture does set quickly, you may find that it starts setting in the pot, or the scooped pralines have a dull finish instead a satin sheen, you can return the pot to low heat and stir to melt a little until.
The pralines will keep for up to a week in an airtight container.
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Quick Pecan Candy
How to make an easy pecan candy / praline. Yummy delicious pecan goodness
Master the Secrets of Homemade Pecan Pralines with Celebrity Pastry Chef Dwayne Ingraham
Make traditional PECAN PRALINES with celebrity pastry Chef Dwayne Ingraham. During this family-friendly session, Chef will also provide innovative uses for the candy beyond just the candy, and give you some great tips for using Georgia Pecans in all of your holiday baking!
Named Best Baker in America, pastry chef Dwayne Ingraham is Chopped Sweets Season 2 Winner (2020) among many other accolades! He is the author of Wee, Chef, a children's book series releasing fall 2020. Each story shares the fun creation of a new dish, referencing culinary tools, and utilizing a cooking methodology that can be made by aspiring chefs in any kitchen.
Originally from Boothville, Louisiana, Chef Dwayne was born into a family of Southern cooks. He received his formal education from New England Culinary Institute in Vermont in Baking and Pastry Arts. He later honed his pastry and plating skills at The Ritz Carlton in Sarasota, Florida before moving to Las Vegas. With positions at The MGM Grand and Wynn, Dwayne was able to perfect his kitchen speed and technique in volume production.
In 2012, he was honored as one of FOOD & WINE magazine's People’s Best New Pastry Chefs and in 2015, he won Food Network’s Cutthroat Kitchen: Alton and the Chocolate Factory. He later followed up his win as a finalist on Food Network’s Spring Baking Championship. In 2016, he competed in Cutthroat Kitchen’s 50’s Time Warp Tournament and won People's Choice Best Dessert at Sweetest Chefs of the South hosted by EATYALL. In the fall of 2017, he won the premier season and title of BEST BAKER IN AMERICA. In 2019, he served as Guest Judge on Food Network's Christmas Cookie Challenge. His accolades have been published in a variety of print and online publications, most recently Southern Living magazine.