BISCUIT BEIGNETS WITH PRALINE SAUCE
The picture says it all and they are pretty simple to make.
Provided by Sheila M @Gadiva
Categories Other Desserts
Number Of Ingredients 7
Steps:
- Melt butter in a medium, heavy-bottomed saucepan over medium heat. Add sugar and whisk until sugar melts and mixture begins to boil, about 5 minutes. Stir in milk, vanilla, and pecans until smooth. Set aside.
- In heavy-bottomed skillet, melt the shortening over medium heat until it reaches 325 degrees F. Use a meat or candy thermometer for this - you don't want to let the oil get over 350 degrees or it will start to smoke. If you see it smoking, remove it from the heat to cool down until you are ready.
- Separate biscuits and cut into fourths. Fry biscuit quarters in batches until golden on each side. Biscuits will cook very quickly.
- Dust generously with powdered sugar and serve immediately with praline sauce.
- http://www.kevinandamanda.com/recipes/appetizer/biscuit-beignets-with-praline-sauce-2.html#_a5y_p=983855
PECAN PRALINE BEIGNETS
Stroll the French Quarter in New Orleans and you are bound to come upon vendors selling the city's famous beinets. The name comes from the French word for "fritter". This version features a batter made with buttery pecans, sweet toffee, vanilla and cinnamon. Toast pecans at 350F for 5-10 minutes on a baking sheet.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 16 beignets
Number Of Ingredients 12
Steps:
- In a small saucepan over medium hight heat, combine milk, butter, salt and sugar; bring to a rapid boil. Remove the pan from heat and add the flour, stirring vigorously. Return the pan to the stove over low heat, cook, stirring, until the mixture forms a ball and leaves a skin on the bottom of the pan. Remove the pan from heat and let mixture cool for 10 minutes.
- Add the eggs, one at a time, beating well with an electric mixer until dough is smooth and glossy. Stir in vanilla, pecans and toffee.
- Pour oil in saucepan or deep fryer to come 3-inches up the sides. Heat oil to 350°F Drop dough by the scant tablespoon into the oil and fry in small batches, turning them, until golden brown, about 3 minutes. Transfer to towel-lined platter with a slotted spoon and dust with confectioner's sugar and cinnamon. Serve hot.
Nutrition Facts : Calories 128.6, Fat 8.9, SaturatedFat 4.5, Cholesterol 70.3, Sodium 62.3, Carbohydrate 9.3, Fiber 0.5, Sugar 2.3, Protein 3.1
PECAN PRALINES
Provided by Food Network
Categories dessert
Time 30m
Yield 15 to 20 pralines
Number Of Ingredients 5
Steps:
- Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
- Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
BEIGNETS WITH PECAN PRALINE SAUCE
These fluffy French doughnuts are coated in powdered sugar, then drizzled with a caramelly pecan praline sauce.
Provided by Erin
Categories Dessert
Time 2h40m
Number Of Ingredients 17
Steps:
- In a small bowl, stir together warm water, sugar, and yeast. Let sit for 10 minutes, until it is bubbly.
- Meanwhile, using the paddle attachment for your mixer, beat an egg on medium speed for 2 minutes.
- Add milk and vanilla to the eggs, and mix well. Then add 2 cups of the flour, and continue mixing until combined.
- Pour in yeast mixture into the egg mixture. Mix on low speed for one minute.
- Add shortening, and continue mixing.
- Add remaining 1 1/2 cups of flour and salt. Exchange the paddle attachment for your dough hook, and knead on low speed for 2 minutes, or until dough is smooth.
- Cover and let the dough rise until doubled in size, about 1 hour.If making at least 2 hours ahead, let dough rise in the refrigerator for up to 24 hours.
- If refrigerated, bring dough out to room temperature 30 minutes before you are ready to cook.Punch dough down and turn onto a well-floured surface. Roll dough into a 1/4-inch thick triangle. Slice into 2-inch by 2-inch squares.
- Fill a wide and deep pan with 4 inches of oil, and heat on medium-high until it reaches 350 degrees.
- Working in batches of 4, fry dough squares until they are puffy and golden brown, 2-3 minutes each side. Using a slotted scoop, transfer to a paper towel lined plate and immediately dust with powdered sugar.
- Check the oil to ensure it has returned to 350 degres, then continue with remaining batches.Serve immediately.
- Place sugars, milk, and butter in a saucepan over medium heat. Once the butter has melted, cook and stir for 5 minutes.
- Remove from heat. Add vanilla and pecans.
- Drizzle over beignets to serve.
- If sauce has cooled and thickened it can be reheated. Add additional milk to thin to desired consistency.
Nutrition Facts : Calories 232 kcal, Carbohydrate 33 g, Protein 4 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 87 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
PRALINE PECANS
With pecans so plentiful in Texas, these sweet crunchy nuts have become an expected tradition. Everyone in my family asks me to make them again and again for festive gatherings.
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 3 cups.
Number Of Ingredients 8
Steps:
- In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
Nutrition Facts : Calories 334 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 41g carbohydrate (38g sugars, Fiber 3g fiber), Protein 2g protein.
YUMMY PECAN PRALINES
Pecans are cooked to the soft ball stage with brown sugar, white sugar, evaporated milk and butter and then beaten and poured on a slab to firm up in these sweet, chewy candies.
Provided by SARATHERESA
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 20
Number Of Ingredients 6
Steps:
- Generously grease a large slab or baking sheet.
- In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
- Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 22.4 g, Cholesterol 4.9 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 17.9 mg, Sugar 21.6 g
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