How To make Mexican Praline Cookies
1 c Light brown sugar; packed
2 Unsalted butter; softened
1 lg Egg yolk
1/2 ts Cinnamon
1/8 ts Salt
2 c Flour
1 c Pecans; finely chopped
(toasted) 2 tb Confectioner's sugar
Preheat oven to 350 F. Place rack in center of oven. In a mixer, cream the sugar and butter until smooth. Mix in the egg yolk, cinnamon and salt. Add the flour and mix well. Add chopped pecans and mix until just blended. Take 2 tablespoons of dough, and roll into a ball. Place on ungreased baking sheet 2 inches apart. Cookies will spread slightly when baked. Bake until edges begin to turn brown, about 22 minutes. Remove from oven and cool completely onn wire rack. To serve sprinkle tops with confetioners' sugar, pressed through fine sieve. Makes 3 1/2 dozen cookies.
Note: To toast pecans, preheat oven to 350 F. Spread pecans in single layer on baking sheet. Bake on middle rack until color deepens and they smell fragrant, 7 to 10 minutes. Watch carefully so they do not burn -----
How To make Mexican Praline Cookies's Videos
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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An easy-to-follow recipe for authentic Creole-style pralines overflowing with delicious toasted Louisiana pecans. These pralines are shiny and melt-in-your mouth creamy. So give these good luvin from the oven Creole pralines a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
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1 1/2 CUPS PECAN HALVES, [toasted]
3/4 CUP GRANULATED PURE CANE SUGAR
1 CUP LIGHT BROWN SUGAR [packed]
1/4 TEASPOON SALT
1 TABLESPOON LIGHT CORN SYRUP
1/2 CUP + 2 TABLESPOONS EVAPORATED MILK
2 TABLESPOONS SALTED BUTTER
1 TEASPOON VANILLA EXTRACT
How to make New Orleans Pralines
New Orleans Native Charlie Andrews demonstrates on how to make Pralines from scratch. Pralines are a sugar candy with a creamy consistency and have nuts such as almonds and pecans in them. Praline originated in Belgium. The recipe was brought to Louisiana and New Orleans created what is known as the American Praline. This recipe calls for about 10 to 12 Pralines and they are sweet, creamy and delicious. Hope you all will give this New Orleans classic a try.
New Orleans Pralines recipe link
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Praline Cookie Recipe
Praline Cookie Recipe
posted to YouTube 02/13/2022
posted to TikTok 02/13/2022
How To Make Pecan Sandie Praline Cookies
If you like Pecan Sandie Cookies and Praline..
These bars are good together topped with Chocolate..
Very easy and good..
To make the Cookie layer:????
2 sticks of unsalted butter
1/3 cup of light brown sugar
1 large egg
2 1/4 cups of flour
1 cup finely chopped pecans
1 tsp. of vanilla
Praline:
2/3 cup of light karo syrup
1/2 cup light brown sugar
2 eggs
2 tbsp. of unsalted butter
1 tsp. vanilla extract
1/4 tsp. of kosher salt
1 1/2 cup chopped pecans
Top:
12 oz. semi sweet chocolate
Heat oven to 350
Mix butter and sugar for about a minute...
Add egg until combined..
Next add your flour, pecans, salt and vanilla.. Mix
In a sprayed 8 inch pan or layered with parchment.. Press dough into pan and bake for about 15 minutes or until golden brown..
While baking make the Praline..
Beat the syrup, sugar, eggs, melted butter, vanilla, salt and pecans..
Pour on cool cookie layer and bake for about 35 minutes or until set... Melt chocolate and smooth on top.
Let cool and then place in freezer to harden for about an hour..
Take out and cut into squares...
Some big and some small..
Good and a little rich..
ENJOY????
The Best Texas Pecan Chewy Candy Pecan Pralines
Step by step process on how I make my Texas Pecan Chewy Candy Pecan Pralines. Such a delicious candy, one of my favorite. Hope you enjoy. Please share this video. I appreciate you.
Recipe
1/2 cup white sugar
1/2 cup brown sugar
1 cup Karo light syrup
1/4 teaspoon salt
1/4 cup butter half a stick
1 cup milk
2 cups toasted pecans pieces (toast the pecans before chopping)
1 teaspoon vanilla
In a medium pot, add the sugars and the kart syrup. Bring to a light boil, let cook and stir until the temperature reaches 245° F on a candy thermometer.
Add milk, butter and pecans in a slow stream so that the mixture keeps boiling. Continue cooking until the temperature comes back up to 245°F. Remove from heat add the vanilla. Let the mixture stand until out stops bubbling. Drop onto cookie sheet with dough scooper or spoon. Cool completely. Wrap each piece of candy in non-stick candy wraps.
Ready to eat. Store in covered container.
Products used
Thermometer Digital
William Sonoma Candy thermometer
Non- stick cellophane candy paper
Pecans
Karo Syrup
3 quart pot
Wooden spoons
Cookie trays
Parchment paper
Foil twisty ties
spatula
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San Antonio, TX 78270
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