Food recipes
Spiced Holiday Pralines
Spiced Holiday Pralines Ingredients: sugars, granulated syrup, cane nuts, pecans butter, without salt vanilla extract spices, ginger, ground spices, cinnamon, ground spices, cloves, ground Directions: In a saucepan, c...
Spiced Holiday Pralines
Ingredients:
sugars, granulated
syrup, cane
nuts, pecans
butter, without salt
vanilla extract
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
Directions:
In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water.
Stir over medium heat until sugar dissolves and mixture comes to a boil.
Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
Remove saucepan from heat and immediately stir in butter, vanilla extract and spices.
Allow mixture to cool for 10 minutes.
Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm).
The pecans will break up a bit.
Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet).
Use a spatula to flatten each praline.
Let cool completely and store in a tin, creating separate layers with wax paper.
Ingredients:
sugars, granulated
syrup, cane
nuts, pecans
butter, without salt
vanilla extract
spices, ginger, ground
spices, cinnamon, ground
spices, cloves, ground
Directions:
In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water.
Stir over medium heat until sugar dissolves and mixture comes to a boil.
Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
Remove saucepan from heat and immediately stir in butter, vanilla extract and spices.
Allow mixture to cool for 10 minutes.
Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm).
The pecans will break up a bit.
Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet).
Use a spatula to flatten each praline.
Let cool completely and store in a tin, creating separate layers with wax paper.