Southern Pecan Pralines
These are seriously the BEST Southern Pecan Pralines! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth! Recipe:
How to make No Bake Coconut Pecan Praline Cookies Tutorial
How to make No bake Coconut Pecan Praline Cookies Tutorial
Recipe fro, completerecipes.com
Recipe:
2-1/2 cups granulated sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
2-1/2 cup chopped pecans
2 cups shredded coconut
Combine in bowl coconut and pecans.
In saucepan over medium heat, stir sugar, milk, corn syrup and butter. cook and stir until mixture comes to a full boil, let boil and stir for 3 minutes.
Remove from heat and stir in vanilla and coconut, pecan mixture. stir for about 3-4 minutes until it starts to thicken.
Drop by spoonful on wax paper. Let harden completely.
Enjoy!
I got this recipes from CompleteRecipes.com
Montauk Point by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How To Make Pecan Praline With Coconut
Today I’m doing some Pecan Praline With Coconut ..Christmas candy making is always my favorite thing to make during the Holidays and I wanted to share with y’all and hope you enjoy❤️
#cookingwithdonna #pecanpraline #coconut
Inquires:donnacantu16@gmail.com
MELT-IN-YOUR-MOUTH PECAN COOKIES
#quickandeasyrecipes #holidaybaking #pecanmeltaways
These are the MELT-IN-YOUR-MOUTH PECAN COOKIES you’ve been dreaming about!
Head HERE for the full recipe:
My dear friend Anna D. usually hands me a tin of these MELT-IN-YOUR-MOUTH PECAN COOKIES at some point over the holidays. They have long been a favourite, and with the tiniest bit of coaxing, she agreed to share the recipe with on Weekend at the Cottage. Let’s hear it for Anna!
If you’re looking to make sweet treats for the holidays, I suggest you check out our HOLIDAY BAKING & CONFECTIONS COLLECTION. We’ve gathered our most-requested recipes for quick reference and know your friends and family will love them as much as ours do. One more thing, these recipes are so fabulous, don’t just think of them as holiday fare; they’ll work throughout the year!
This recipe is especially fantastic because of the way the pecan cookies really do melt in your mouth. There’s something so dreamy about that perfect balance of ground pecans, butter and sugar. Safe to say, I’ve had my fair share over the years and these cookies never disappoint.
Here are a few tips on how to make our delectable MELT-IN-YOUR-MOUTH PECAN COOKIES:
READY SET
Can you believe we’re talking just six ingredients? Only one advance step: bring your butter to room temperature before you begin. I always place mine in a warm location the night before for an easy, soft start the following day. One thing of note is that all of our recipes at Weekend at the Cottage are crafted using unsalted butter.
NUTTINESS
This cookie is sometimes referred to as Meltaways and also Russian Tea Cookies. Although we’ve tried variations using both walnuts and almonds, we do like Anna’s version with pecans. They have a richness that blends perfectly with the butter, flour and sugar. It’s a subtle but wonderful flavour combination.
Another thing to mention about the nuts is the call for them to be ground. We used a little handheld grinder which worked perfectly. Processing the pecans in a food processor or chopping by hand will never achieve the required lightness of ground nuts. Remember to measure the pecans after they’ve been ground.
KEEP IT LIGHT
The direction to stir the flour and ground pecans together is a simple step, but it's important to do it lightly and gingerly. The goal is to create an even mix of flour and ground nuts that’s airy and blends perfectly with the sugar and vanilla-whipped butter. This will ensure your finished cookies stay together and don’t crumble away.
ROLL PLAY
Rolling the finished dough into ball shapes is an easy step, and if you have wee ones in your midst, corral them in to help. When rolling, stick with the idea of “less is more”. The quantity for each cookie is somewhere between a teaspoon and tablespoon, remembering that the cookies will swell a bit as they bake. Little cookie balls about 1-inch raw are the suggested size.
FINISHING TOUCH
The traditional big finish for these cookies is to roll them in confectioners’ (icing) sugar while they're still warm. This completes the sweet component of the recipe and gives the cookies that characteristic snowball look.
Although we love the snowball look, we also tried a more subtle approach where we dusted the cookies with the same sugar. Two different looks, same great taste; it’s your call!
COOKIE LOVE
Don’t be worried about the yield on this recipe. Although you’ll end up with five dozen cookies, trust me, you’ll have tons of takers. Better still, why not package them up in attractive boxes and give them to friends as gifts? I know they’ll love you and the cookies!
If you’re here in search of holiday baking ideas, you might also enjoy some of our other festive treats like our CHOCOLATE SALAMI, our vegan ORANGE ALMOND BALLS and our COCONUT BUTTER COOKIE MACAROONS.
Delicate and elegant, these MELT-IN-YOUR-MOUTH PECAN COOKIES really are the cookie recipe everyone dreams about!
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THANKS FOR WATCHING!!!
Pecan Shortbread Cookies
New Orleans native Charlie Andrews demonstrates how to make Pecan shortbread cookies. Shortbread is a type of biscuit that originated in Scotland, and it consists of flour, butter, sugar and salt. Extra additions like flavorings, spices and nuts like pecans can be added. This recipe makes 12 cookies. It's simple, flavorful, perfect for Holidays like Christmas and Easter and it is absolutely delicious. Hope you all will give this classic holiday cookie recipe a try.
Pecan Shortbread cookies recipe link
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The BEST Chewy Pecan Praline Recipe
#pecan candy #pecan #pecanpraline #dessert #recipe If you are looking for the BEST chewy pecan praline recipe YouTube, then this video might help you! Gail shows how to make these delicious chewy pecan pralines, using step-by-step instructions. Pecan Pralines is a type of candy found in Louisiana, where I grew up. I kept wanting to make these pralines and was in search of the best recipe. Not just those crunchy type of pecan pralines, but the soft, chewy type. When I came across the chewy pecan pralines at the stores, I would buy one and kept thinking I wanted to learn how to make them. I searched and searched for the best recipe. I finally came across a recipe that was almost what I wanted, which I found here. But, it had more butter than I wanted. After I tweaked the recipe, I discovered I had finally found the BEST recipe. I hope you enjoy these as much as we do. Some of the tools Gail uses are in the links below. Just click on the Amazon affiliate links to view or purchase the items. Also, the Ingredient List and Recipe are included below. If you like this video, please visit the channel Southern Glance With Gail for more scrumptious recipes with Gail showing how to make them using step-by-step details. Happy Pecan Pralines!
For measuring cups and measuring spoons, set of 16, click on this link.
For KitchenAid Dutch Non-Stick Dutch Oven, click here.
For a silicon whisk to help make smooth caramels, click here.
For a high-temp silicone spatula, click here.
For a candy thermometer to help the caramels reach the perfect temperature, click here.
For Parchment Paper, click here.
INGREDIENT LIST
1 cup sugar
1 cup brown sugar, firmly packed
2 cups light corn syrup
2 sticks (1 cup) butter
2 cups (1 pint) heavy cream
2 teaspoons vanilla extract (Gail puts in a little bit more)
8 cups (2 pounds) pecans
parchment paper
DIRECTIONS
Prepare the area where you are going to spoon out the pecan pralines when they are done. I put a towel on the counter and cover the towel with parchment paper. The only reason I use a towel is to protect my counter from the hot pralines. DO use parchment paper and not wax paper. The first time I made these, I used waxed paper, and it was a total disaster. The pralines stuck like crazy. So, DO use parchment paper and very, very lightly butter the paper.
In a non-stick very large pan, like a Dutch Oven (see the link above for a good non-stick Dutch Oven), combine sugar, brown sugar, and corn syrup. Heat over medium heat. (You can go a little higher than medium heat, but not quite to medium-high.) Stir constantly with a silicone high-heat whisk and heat until a candy thermometer reaches 250 degrees. (See link above for a whisk and for a candy thermometer.) Remove mixture from the heat and add butter. Stir till melted. Gradually add heavy cream and stir. Put back on the heat and cook, stirring constantly, till the candy thermometer reaches 241 to 242 degrees. Remove from the heat and stir in the vanilla using the whisk. Add the pecans and stir using a high-heat spatula, being careful to not break the pecans. Make sure all pecans are coated with the mixture. (See link above.) Drop by spoonfuls onto your prepared parchment paper. Cool. Put in a closed container. If desired, you can use parchment paper or other paper and individually wrap the pralines. These pecan pralines make wonderful gifts! Please refer to the video for details. Thanks for watching!