How To make Mexican Praline Cookies

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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Pecan Sandies Recipe | The Most Delicious Cookies!

These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!

RECIPE:

If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!

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Southern Pecan Praline Cookies

Hey y'all! This recipe adds a cookie twist to the classic southern pecan praline recipe. The butter and brown sugar combine for a perfectly chewy melt in your mouth cookie! I was so pleased with how these turned out the first time I made them that I had to make them again and show you guys. The candy topping is great for those of you with an insatiable sweet tooth like me, but if you aren't a big fan of sugary desserts you can lessen or omit the topping all together. Thank you all so much for watching. I hope you enjoy this recipe! Don't forget to like and subscribe for more recipes :)

Ingredients:
12 tbsps softened butter
1 1/2 light brown sugar, packed
1 lg egg
1tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup chopped pecans
Praline Icing:
1 cup light brown sugar, packed
1/2 cup heavy whipping cream
1/4 tsp salt
1 tsp vanilla extract, optional
1 cup powdered sugar
Bring brown sugar and whipping cream to a boil then take off heat and stir in vanilla, salt, and powdered sugar.
Bake cookies at 350 degrees for 10 minutes.

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????

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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Authentic Louisiana Pecan Pralines! My Grandmother's Recipe The “Big Easy” Version!

These are the real deal! They are little mounds of praline heaven! These are amazing as Christmas treats or to be honest, in our house they are a year-round treat!

2 cups of pure cane sugar OR 1 1/2 cups regular pure cane sugar and 1/2 cup brown sugar
1 stick of REAL butter NOT Margarine (if using UNsalted butter add in 1/4 teaspoon of salt)
1 12oz can of Evaporated Milk NOT sweetened condensed milk
2 cups pecans (I rough chopped half and left half whole)
2 teaspoons vanilla extract
Plastic wrap to cover the bowl while in the microwave

NOTE* I am using a 1000 watt microwave. If you are using a 700 watt microwave, you will most likely need to add some time.

Have a cookie sheet lined with parchment, wax paper or foil . Spray lightly with cooking spray to hold parchment paper in place. Set aside.

In a microwave safe bowl (the bowl MUST be large enough as the mixture WILL cook up before it cooks back down) place sugar, butter & milk. Stir the milk and sugar as shown. Microwave on high for 3 minutes. Remove and stir now that the butter has had a chance to melt. Replace and microwave for 4 minutes. Remove and stir. Add in the vanilla extract and pecans. Stir well and microwave for 4 more minutes. Stir again. Microwave for approximately 3 more minutes. Remove and stir. Work quickly and drop by spoonfuls onto the parchment. The pralines should set up within 30-45 minutes. ENJOY!!!!

EASY FIX - The didn't set up right rescue:
NOTE* The weather CAN impact any candy making. If yours didn't set up solid, here is the no fail fix. Simply scrape them back off of the parchment paper. Place back into the bowl microwave and 2 minutes on high. Stir well and replace in microwave for 2 minutes longer. Stir well and QUICKLY lay out on parchment paper. They should definitely set up this time. I have been making these for well over 35 years and this didn't set up save has never failed me yet.

You can help to keep this channel alive (I would appreciate it so much) by helping me to support this channel by purchasing items used in the video. Thank you so much! Links for items used in the video are below:
Anchor Hocking Batter Bowl
DI ORO Silicone Spoon Spatula (Red)
Mega Scoop (Black)