Easy Praline Cookie Bark Recipe - Darlene's Concoctions
Hello peanut gallery! I'm whipping up more of that brown sugar and butter concoction that my mother loves so much and this time I'm pouring it over shortbread cookies. This was a major hit with my mother! I'm talking total deep love. lol
Here is the original Praline Bars recipe:
Here is my Praline Bars video:
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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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Praline Cookies Coated with a Candied Topping
These unique and completely irresistible praline cookies are studded with chopped pecans and topped with an easy praline candy topping. No chilling and no candy thermometer required!
Recipe:
Ingredients
For the cookie dough
1 cup unsalted butter, softened (226g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
2 large eggs
1 teaspoon vanilla extract
3 ⅓ cups all-purpose flour (416g)
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt
2 cups finely chopped toasted pecans (200g):
For the praline topping
1 cup light brown sugar, firmly packed (200g)
⅓ cup heavy cream (78ml)
¼ cup unsalted butter (57g)
¼ teaspoon table salt
¾ teaspoon vanilla extract
1 cup powdered sugar (125g)
¼ cup finely chopped toasted pecans for sprinkling
Flaky sea salt, for sprinkling
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Instructions
00:00 Introduction
00:13 Preheat oven to 375F (190C) and line baking sheet with parchment paper. Set aside.
00:17 In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until lightened and creamy.
01:12 Add eggs and vanilla extract and stir well.
01:43 In a separate, medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
02:40 Gradually add the dry ingredients to the wet until completely combined. Dough will be dry, add the flour in 4-5 parts and stir well after each addition.
03:50 Stir in pecans until well distributed.
04:35 Scoop dough into 2-Tablespoon sized balls and place on baking sheet, spacing cookies at least 2” apart.
05:23 Transfer to center rack of 375F (190C) oven and bake for 9-11 minutes, until cookies are just beginning to turn a very light golden brown around the edges. Allow cookies to cool while you prepare praline topping.
For praline topping
05:56 Combine brown sugar, cream, butter, and salt in a medium-sized saucepan over medium-low heat. Cook, stirring, until butter is melted, and increase heat to medium.
07:22 Cook, stirring frequently, until mixture comes to a full boil. Boil, stirring constantly, for one minute (use a timer!) then remove from heat and immediately stir in vanilla extract and powdered sugar. Whisk until smooth (it will seem lumpy at first but will come together). The topping will begin to solidify quickly so you must act fast. If it is too runny to stay on the cookies, continue to stir until it isn’t, but don’t wait too long as it really does become firm fast!
08:50 Spoon topping over each cookie, immediately topping with a small sprinkling of toasted pecans after adding praline layer (you must do this immediately, the topping hardens fast! Sometimes I like to have a second set of hands to immediately add the nuts).
10:30 Sprinkle flaky sea salt on top of each cookie (if using, recommended). Allow topping to set then enjoy.
Notes
Baking note
Don’t over-bake! If you do, the cookies will be dry and crumbly, they should be soft and melt-in-your-mouth in their centers with crisp exteriors once cooled completely. The edges should just be beginning to turn very light golden when they’re finished baking. If the bottom of the cookie is dark, it’s a good sign they were baked too long.
Storing
Store in an airtight container at room temperature for up to a week.
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Levain: Caramel and Pecan Praline I 르뱅 스타일 캐러멜 피칸 프랄리네 쿠키 I On The Table
#bestcookies #Levain #OntheTable
Hi!!
This time I filmed the video for caramel pecan praline cookies like well-known Levain Bakery in Newyork style.
Harmony of ingredients and compositions bring the perfect texture with full of flavors.
Nothing can beat the combination of pecan praline, creamy caramel, and chocolates.
I hope you guys enjoy it!
I will come back for better recipes and videos!
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Yield: 9 cookies (140g each)
Components
*Creamy Caramel (Quantity is for about 40 cookies)
-Cream 240g
-Milk 60g
-Glucose 180g
-Fleur De Sel (optional) Pinch
-Sugar 120g
-Butter 90g
*Pecan Praline (Recipe for about 40 cookies)
[It's easy to make a large quantity because of the size of the food processor]
[If you want to make paste texture of praline, reduce sugar to half]
-Pecan 200g
-Sugar 200g
-Water 30g
*Caramelized Pecan
-Pecan 100g
-Confectioner's Sugar 50g
*Muscovado Pecan Cookies (Levain Style)
-Butter 200g
-Light Brown Sugar 100g
-Muscovado Sugar 100g
-Granulated Sugar 50g
-Eggs 2 u (110g)
-Bread Flour 160g
-Cake Flour 140g
-Baking Powder 4g
-Baking Soda 2.5g
-Cornstarch 8g
-Fleur De Sel 4g
-Vanilla Extract 3g
-Instant Espresso Powder 2g
-Pecans 260g
-Milk Couverture (Felchlin Maracaibo Criolait 38%) 180g
-Dark chocolate chunks 150g
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Email: onthetableofficial@gmail.com
Butter cookies with hazelnut chocolate praline filling | Akis Petretzikis
Butter cookies with hazelnut chocolate praline filling | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Vasilakopoulou, Maria Vasilakopoulou, Kellina Dimitriadi, Markos Papakostantinou, Giannis Margaris, Eri Christogianni, Anna-Maria Volanaki, Michalis Zanakis, Kyriakos Papaemmanouil
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How to make Pecan Praline Candy | I Heart Recipes
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Easy recipe and cooking tutorial on how to Make Pecan Praline Candy
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Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copy cat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!