Praline N Brown Sugar Rounds Recipes

PRALINES

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat 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.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

EASY CREAMY PECAN PRALINES

Steps:

• Gather the ingredients.
• Lay an 18-inch sheet of waxed paper or parchment paper on the countertop.
• Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients.
• In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.
• Place the pan over medium heat, whisk to blend, and cook until the mixture reaches the soft-ball stage or 235 F when measured with a candy thermometer.
• Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon.
• Add the pecans and vanilla and continue stirring with a wooden spoon until the mixture is no longer shiny and thickens but is not too stiff. The candy should spread slightly when you spoon it onto the paper.
• Use a tablespoon to spoon mounds of the candy onto the waxed paper or parchment, making sure that there are pecans in each praline.
• Let the candy stand at room temperature until firm, about 30 minutes.

PRALINE 'N' BROWN SUGAR ROUNDS

Steps:

• COOKIES:.
• In a large bowl beat butter and shortening with an electric mixer on medium to high speed about 30 seconds or untilsoftened.
• add about half the flour
• add brown sugar, egg, milk, vanilla, baking powder, baking soda and salt, beat until thoroughly combined.
• stir in remaining flour, stir in 1/2 cup pecans.
• Shap into two 10 inch rolls. Wrap in waxed paper or plastic wrap, then chill 4 to 48 hours.
• Cut dough into 1/4 inch thick slices.
• place 2 inches apart on an ungreased cookie sheet and bake at 375 for 8 to 10 minutes or until edges are firm.
• cool cookies on wire rack.
• FROSTING:.
• In a small saucepan combine brown sugar, butter and light cream.
• Heat over meduim heattill mixture comes to a full boil. Boil one minute, stiring constantly.
• Remove from heat and beat in powdered sugar with a wire wisk.
• Drizzle over cookies. If frosting gets too thick add a few drops of water.

MISS BROWN'S PRALINE COOKIES

Steps:

• For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
• Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
• In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
• Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
• After your dough chills for at least an hour, preheat the oven to 350 degrees F.
• Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
• For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
• Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.

CLASSIC PRALINES

Steps:

• Prepare a sheet tray by covering it with waxed paper.
• Combine brown sugar and cream in a medium heavy-bottomed saucepan over medium-high heat.
• Stir with a wooden spoon until sugar is dissolved, then do not stir anymore.
• Insert a candy thermometer and boil until the sugar reaches 240 F (soft-ball stage).
• Remove from heat and stir in vanilla. Continue to stir until the mixture thickens and becomes opaque.
• Stir in all pecans, and drop by teaspoonfuls on a prepared sheet tray.
• Allow to cool completely at room temperature before removing from waxed paper.
• Serve and enjoy!

PECAN PRALINES

Steps:

• Generously butter baking sheets.
• In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

PRALINES

Steps:

• In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
• Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
• Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.