PRALINE TOPPING
This goes great on ice cream or pie.
Provided by MsMarilyn
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
- To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
- To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.
Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 15.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 4.5 g, Sodium 48.6 mg, Sugar 27.3 g
PRALINE TOPPING
Adding egg to praline topping for a sweet potato pie is a modern twist. This treatment creates a smooth layer that melts onto the custard.
Provided by Toni Tipton-Martin
Categories Dessert Pie Nut Pecan Butter Vegetarian Peanut Free Soy Free Thanksgiving
Yield makes enough for 1 pie
Number Of Ingredients 7
Steps:
- In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.
PRALINE SUNDAE TOPPING
This can be served warm or cold over ice cream. Store in refrigerator.
Provided by ADDO
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 8
Steps:
- Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 26.8 g, Cholesterol 12.2 mg, Fat 6.5 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 73.5 mg, Sugar 23.3 g
PECAN PRALINE TOPPING
This is a wonderful caramel/butterscotch type sauce that is wonderful served over a dish of ice cream, sliced bananas, french toast for Recipe #304363, and delicious on a warm slice of fruit pie, especially apple pie! For an adult treat, add a shot of rum when incorporating the pecans. Endless possibilites!
Provided by 2Bleu
Categories Dessert
Time 6m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
- Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
- Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.
Nutrition Facts : Calories 195.2, Fat 17.6, SaturatedFat 5.8, Cholesterol 23, Sodium 54.9, Carbohydrate 9, Fiber 1.3, Sugar 7.4, Protein 1.4
PRALINE SUNDAE TOPPING
Make and share this Praline Sundae Topping recipe from Food.com.
Provided by Bayhill
Categories Sauces
Time 20m
Yield 2 1/4 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, melt butter over medium heat.
- Add the marshmallows, brown sugar, corn syrup, and salt; mix well.
- Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
- Remove from heat and let the mixture cool for 5 minutes.
- Stir in evaporated milk, pecans, and vanilla.
- Serve topping warm over ice cream.
- (Store leftover topping in refrigerator. It will thicken as it cools).
Nutrition Facts : Calories 1181.8, Fat 46.5, SaturatedFat 19.6, Cholesterol 86.7, Sodium 454.1, Carbohydrate 190.2, Fiber 2.4, Sugar 153.7, Protein 11.1
BUNDT® KUGEL WITH PRALINE TOPPING
Passover perfection. Created this recipe over 20 years ago and it is enjoyed just as much now as it was then. Even folks who aren't sure about 'sweet noodles' love this. Praised by my Jewish mother-in-law as 'better than hers'!
Provided by Arizona Desert Flower
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 2h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large fluted tube pan (such as Bundt®) with cooking spray.
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
- Meanwhile, mix brown sugar and 1/4 cup butter in a small bowl. Press butter mixture over the bottom and a little up the sides of the prepared pan. Sprinkle 1/2 of the pecans over the butter mixture and press in well.
- Drain noodles. Combine remaining pecans and butter, eggs, sour cream, applesauce, sugar, salt, vanilla, and cinnamon in a large bowl. Add noodles and mix well. Pour mixture into the pan.
- Bake in the preheated oven until a knife inserted into the center of the kugel comes out clean, about 1 hour. Cool on a wire rack for 1 hour. Run a table knife around the edges to loosen. Place a large plate or platter over the pan and invert carefully to remove kugel.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 49.1 g, Cholesterol 83.3 mg, Fat 18.3 g, Fiber 2.4 g, Protein 7.3 g, SaturatedFat 8.2 g, Sodium 298.3 mg, Sugar 26.4 g
FRENCH TOAST WITH PRALINE TOPPING
Make and share this French Toast With Praline Topping recipe from Food.com.
Provided by lricesk8rgirl
Categories Breakfast
Time 20h30m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 15
Steps:
- Slice french bread into 20 slices, 1-inch thick.
- Arrange slices in buttered 9 by 13 bakiing pan in two rows, overlapping.
- In a large bowl, combine eggs, half-and-half, milk, granulated sugar, vanilla, cinnamon, nutmeg, and a dash of salt (1st measurements).
- Beat with beater until blended but not too bubbly.
- Pour over bread, covering all and spoon inbetween the slices.
- Cover with foil and refrigerate overnight.
- THE NEXY DAY:.
- Preheat oven to 350.
- Make topping by combining all ingredients starting with the 2 sticks of butter.
- Topp the bread and bake for 40 minutes until lightly golden and puffed.
- Serve with maple syrup.
- (Serving = 2 slices with topping.).
Nutrition Facts : Calories 601.9, Fat 37.3, SaturatedFat 17.4, Cholesterol 236.4, Sodium 524.3, Carbohydrate 56.4, Fiber 2.5, Sugar 25.9, Protein 12.6
CHOCOLATE CAKE WITH GANACHE AND PRALINE TOPPING
Provided by Fred Thompson
Categories Cake Milk/Cream Microwave Chocolate Dessert Bake Fourth of July Pecan Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- For cake:
- Preheat oven to 350°F. Spray 9-inch cake pan with nonstick spray. Line with parchment. Spray parchment. Dust with flour, tapping out any excess.
- Place butter and cocoa powder in medium bowl. Pour 1/2 cup boiling water over; stir. Let stand 2 minutes; whisk until blended. Whisk flour, sugar, baking soda, and coarse salt in another medium bowl. Whisk buttermilk, egg, and vanilla in large bowl. Gradually whisk cocoa mixture into buttermilk mixture; whisk until smooth. Add flour mixture in 3 additions, whisking to blend between additions (batter will be thin). Pour batter into prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool in pan 10 minutes. Run knife around pan edges to release cake. Invert onto rack; remove pan and parchment. Cool completely.
- For ganache:
- Place chocolate and cream in microwave-safe bowl. Heat in microwave in 15-second intervals, stirring occasionally, until melted and smooth. Stir in butter. Let stand until spreadable, about 30 minutes. Spread over top and sides of cake. Transfer cake to plate. Chill 2 hours and up to 1 day.
- For praline:
- Stir first 3 ingredients in heavy large saucepan over medium-high heat until butter melts. Boil 1 minute without stirring. Remove from heat; whisk in sugar and vanilla. Add pecans; stir just to incorporate. Quickly pour praline over cake. Spread just to edges (topping sets quickly). DO AHEAD: Can be made 1 day ahead. Cover with cake dome. Store at room temperature.
PECAN PRALINE TOPPING
Categories Egg Dessert Bake Thanksgiving Pecan Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add brown sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white-sugar mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)
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- In 2-quart saucepan, melt butter over medium heat. Add brown sugar and chopped pecans; cook 2 to 3 minutes, stirring frequently, until brown sugar melts and pecans smell toasted.
- Reduce heat to low; slowly and carefully stir in whipping cream and vanilla. Return heat to medium; heat to simmering. Cook 2 to 3 minutes, stirring constantly, until thickened. Let stand 10 minutes. Cover and refrigerate any remaining sauce.
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