Praline Pecans And Cranberry Mix Recipes

PRALINE CRUNCH SNACK MIX RECIPE

Steps:

• Preheat the oven to 250ºF. Lightly coat a baking sheet or roasting pan with cooking spray.
• In a large bowl, combine cereal and pecans.
• In a medium saucepan over medium-high heat, combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from the heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing gently to coat evenly.
• Pour cereal mixture in the pan and spread out evenly. Bake for 1 hour, stirring every 15 minutes.
• Pour onto wax or parchment paper to cool. Break into pieces.

PRALINE PECANS

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.

PECAN PRALINES WITH CRANBERRIES

Steps:

• 1. Preheat oven to 250 degrees. Cover a large baking sheet with aluminum foil and set aside. In a large bowl combine corn syrup, sugar, and butter in a 2 quart glass measure or microwave safe bowl. Microwave on high for 1 minute. Stir, and microwave 30 seconds to 1 minute longer or until boiling rapidly. Stir in vanilla and baking soda until well blended. Add the pecan halves and mix together until all the pecans are coated. Spread mixture onto a greased baking pan and cook for 45 minutes mixing the pecans every 15 minutes. When done remove from oven and spread on the baking pan covered with foil. Cool completely and break into pieces and add dried cranberries or cherries

PRALINE PECANS

Steps:

• Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
• Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.