Creole Pecan Praline Bars Recipes

CREOLE PRALINES

Steps:

• Combine all ingredients except pecans in a heavy 3-quart saucepan. Cook, stirring constantly, for 20 minutes after syrup boils.
• Add pecans and continue cooking until mixture reaches 236 degrees on a candy thermometer, or until it forms a soft ball when dropped into cold water.
• Arrange several sheets of wax paper over layers of newspaper.
• Stir praline mixture well. Drop it by tablespoons onto sheets of wax paper. Let cool. Stack pralines in airtight container with wax paper between the layers.

CREOLE PECAN PRALINE BARS

Steps:

• Preheat oven to 325 (convection) 350 regular. Line 9 x 13 pan with parchment paper and lightly spay.
• In mixing bowl, mix butter, brown sugar and salt (first three ingredients). Add flour and beat at low speed until the ingredients form tiny crumbs. Pour this mixture into prepared 9 x 13 pan. Spread the mixture/dough to form an even layer and press down firmly.
• Add the pecan halves, flat side down, in one direction (they should be touching each other) to cover the dough. This will be a more formal appearance. As an alternative, you may want to chop the pecans and then spread them evenly over the base dough.
• In a saucepan, melt the remaining butter and brown sugar over high heat. Stir the mixture with a wooden spoon until it comes to a rolling boil. Continue to stir for 30 seconds. Remove the pan from the heat.
• Pour the butter/sugar (carmel) mixture over the dough, coating the entire surface. Bake the bars for 25 minutes. Remove from the oven and transfer to a rack to cool, then refrigerate for approximately 1-hour prior to slicing for easier handling. May also freeze and then slice after removing from freezer and allowing to slightly thaw.