Walnut Praline Squares 1960 Recipes

MAPLE WALNUT PRALINES

Steps:

• Spread a sheet of waxed paper onto a flat working surface.
• Melt butter in a saucepan over medium heat, stirring frequently. Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer. Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid. Gently stir walnuts into the liquid just until coated and remove saucepan from heat. Let the mixture cool slightly.
• Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.

WALNUT PRALINES

Steps:

• Combine sugars and milk in saucepan over medium heat. Stirring, with a wood spoon, do not scorch milk.
• Spray baking non-stick spray on cookie sheet or aluminium foil laid on top of thick towels.
• Once mixture boils, stir in butter, walnuts, spices and honey. Continue to heat, without stirring, until between 235 to 240 degrees F. (113 to 116 degrees C) Recommended you purchase a digital thermometer-great investment!
• Once temperature has been reached, remove from heat and let cool 5 minutes.
• Beat until thickened until liquid poured from wooden spoon starts to pour slowly.
• Immediately drop by one spoonfull onto sprayed cookie sheet or foil.
• Let cool and freeze in small bags of 3 to 4 per bag. THESE ARE SOO GOOD YOU WILL NOT BE ABLE TO EAT JUST ONE!

WALNUT PRALINE (CANDIED WALNUTS)

Steps:

• Preheat the oven to 180C / 350F / 160C fan-forced. Line a large baking tray with baking paper.
• Spread the walnuts out in a single layer on the prepared baking tray and bake for 10 minutes. Set aside to cool.
• Tip the sugar into a small-medium stainless steel saucepan and give it a shake to level it out. Slowly drizzle the water all around the sugar. Let it sit for a minute to soak.
• You can do this step while the sugar is boiling in the next step. Sprinkle the baking soda over the cooled walnuts.
• Turn the heat on very low and let the sugar come to a boil without touching or moving it. Let it continue boiling until it's amber in colour. Remove from heat.
• Grab the sides of the baking paper and tip the walnuts and baking soda into the toffee. Stir it through immediately.
• Place the baking paper back on the tray, then tip the praline out onto the tray. Spread out with your spoon and let it cool completely to set.

PUMPKIN-WALNUT PRALINE BARS

Steps:

• Make the Pastry:.
• In food processor, combine the flour with the sugar and salt. Add the pieces of cold butter and pulse until they resemble small peas. Add the ice water and pulse just until the dough is slightly moistened. Turn the dough out onto a lightly floured work surface and knead it serveral times, until it comes together. Flatten the dough into a flat circle, wrap it in plastic and refrigerate until chilled, about 30 minutes.
• Preheat oven to 350*F. Butter a 9"x13" glass baking dish. On a lightly floured work surface, roll out the pastry to an 11"x15" rectangle, about 1/8" thick. Trim the pastry to a 10"x14" rectangle. Roll the pastry around the rolling pin and carefully unroll it in prepared baking dish, easing it into the corners. Line the pastry with aluminum foil and fill with dried beans. Bake the pastry for 20 minutes, or until it is lightly browned and just set. Remove the foil and beans. Bake for 8 to 10 minutes longer, until the pastry is cooked through but not browned.
• Make the filling:.
• In a medium bowl, whisk the eggs with the light brown sugar, cinnamon and pumpkin-pie spice. Add the pumpkin puree and whisk until smooth. Whisk in evaporated milk until the filling is blended. Pour the filling into the prebaked crust and smooth the surface. Bake for about 20 minutes, until the filling is set around the edges but very wiggly in the center.
• Make the Topping:.
• In a medium bowl, toss the walnuts with the flour and brown sugar. Add the butter and stir until combined. Drop tablespoons of the topping onto the partially baked pumpkin layer. Bake about 20 minutes longer, until the topping is sizzling and golden and the pumpkin filling is just barely wiggly in the center. Let it cool completely, and cut into 16 bars. Enjoy!
• Note: the bars can be refrigerated up to 3 days.

WALNUT PRALINE TOPPING

Steps:

• In a large bowl, combine the brown sugar and flour in a bowl; add the butter and blend with your fingertips or a fork until mixed and crumbly.
• Add the walnuts and stir to blend.
• Sprinkle the topping evenly over the surface of baked cakes of your choice.

WALNUT SQUARES

Steps:

• Preheat oven to 325 degrees, grease well an 8" square pan.
• Beat egg until foamy, beat in brown sugar and vanilla.
• Sift together dry ingredients, mix into to egg mixture, stir in walnuts.
• Bake until the top has a dull crust about 25 minutes, cut into squares while warm, cool and then remove from the pan.
• Easily doubled, bake in a 9x13 pan.

WALNUT PRALINE SQUARES 1960

Steps:

• Base:.
• Blend all ingredients until mealy, and press into a lightly greased 9 inch square pan. Bake 10 minutes at 350 degrees, remove, and allow to cool.
• Reduce oven temperature to 325 while cooking the topping.
• Topping:.
• In a saucepan over medium heat melt the butter, stir in the sugar and cinnamon, combine well. Heating until the mixture comes to a boil. Remove from heat. Stir in the chopped nuts and spread over the base.
• Bake 325 degrees for 25 minutes or until topping bubbles.
• Don't overcook as it will become dry.
• Cool before cutting into squares.