Pralines Day 2024 is on Monday, June 24, 2024: i would like to make praline pieces?
Monday, June 24, 2024 is Pralines Day 2024.
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Pralines really are a French recipe, introduced by the prepare from the French soldier Marshal du Plessis-Praslin. Indulge on Praline Day by coating walnuts in caramelized sugar, or modernising the recipe with various nuts, covers as well as cream sauces!
NEW ORLEANS PRALINE PIECES
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into bits
1 1/4 cups pecan pieces (5 oz), toasted
Special equipment: a candy thermometer with a clamp
Butter a 9-inch square metal baking pan.
Sift granulated sugar through a sieve into a bowl to remove any lumps or large crystals, then rub brown sugar through sieve into bowl. Pour sugars into a 2 1/2- to 3-quart heavy saucepan, being careful not to get sugar on side of pan.
Add cream, butter, and 1/4 teaspoon salt and cook over very low heat, stirring frequently with a wooden spoon and washing down any sugar crystals on side of pan with a pastry brush dipped in cold water, until sugar is dissolved (do not let simmer), 10 to 15 minutes.
Clamp on candy thermometer, then boil syrup over moderately high heat, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
Remove pan from heat, leaving thermometer in place, and cool, undisturbed, until syrup registers 220°F, 1 to 3 minutes. Stir syrup with cleaned and dried wooden spoon until thickened and creamy, 1 to 2 minutes, then immediately stir in pecans. Working very fast (syrup hardens quickly), pour into baking pan, scraping sides of saucepan with wooden spoon.
Let mixture harden at room temperature, about 45 minutes. Cut and break into pieces.
Cooks' note:
• Praline pieces keep, layers separated by wax paper, in an airtight container in a cool place 3 days.
Makes 18 (2-inch) confections
Mini Kisses Praline Bars
2 cups all-purpose flour
1 1/3 cups packed light brown sugar, divided
1/2 cup (1 stick) plus 2/3 cup butter, divided
1 cup coarsely chopped pecans or pecan pieces
1 3/4 cups (10 ounce package) Hershey's Mini Kisses Chocolate
Preheat oven to 350 degrees F.
In large bowl, stir together flour and 1 cup brown sugar; with pastry blender or fork, cut in 1/2 cup butter until fine crumbs form. Press mixture into a 13 x 9-inch baking pan; sprinkle with pecans.
In small saucepan, place remaining 2/3 cup butter and remaining 1/3 cup brown sugar; cook over medium heat, stirring constantly, until mixture boils. Continue boiling, stirring constantly, 30 seconds, until sugar dissolves; drizzle evenly over pecans and crust. Bake 17 to 22 minutes until topping is bubbly and golden; remove from oven. Immediately sprinkle Mini Kisses Chocolate over top. Cool completely in pan on wire rack; cut into bars.
Makes about 3 dozen.
Will my homemade pralines keep until christmas?
Oh you bet you can freeze them and you should. Get some type of air tight container (I use the ones by Zip lock) layer the candy and put wax paper between the layers. They will keep for up to 6 weeks. It is the only way to keep your Christmas candies and cookies tasting just as fresh as the day you made them. And they thaw fast, I would take them out just a few hours ahead of time.
I need the recipe for a towering praline carrot cake. Can anyone help?
Towering Praline Carrot Cake
Ingredients
3 cups sliced carrots
2-3/4 cups sugar
3 cups all-purpose flour
1 tablespoon ground cinnamon
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/3 cups cooking oil
6 eggs
1 8-ounce can crushed pineapple, drained
1 tablespoon vanilla
1 cup chopped pecans
1/2 cup flaked coconut
2 recipes Cream Cheese frosting
1 recipe Praline Sauce
Directions
1. Grease and lightly flour three 9x1-1/2-inch round baking pans; set aside. In a covered medium saucepan cook carrots in a moderate amount of boiling water about 20 minutes or until very tender. Drain. Cool carrots slightly; coarsely mash with a potato masher.
2. In a very large bowl stir together flour, sugar, 2 teaspoons of the cinnamon, the baking powder, baking soda, and salt. Make a well in center of flour mixture. Add oil, eggs, pineapple, and vanilla. Beat with an electric mixer on low speed until all ingredients are combined. Fold in mashed carrots, pecans, and coconut.
3. Spread batter evenly in prepared pan. Bake in a 350 degrees F oven 35 to 40 minutes or until a toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks. While layers are cooling, prepare Cream Cheese Frosting; beat or stir remaining 1 teaspoon cinnamon into frosting.
4. To assemble, place one cake layer, top side up, on a cake plate. Using about 1 cup of the frosting, pipe or spoon a rim about 1 inch wide and 1/2 inch high around outer edge of layer. Spoon about 2 tablespoons frosting into center, leaving an unfrosted ring. Spread about half of the Praline Saue into the unfrosted ring (sauce will not fill ring). Add second cake, top side up; repeat frosting and filling steps using another 1 cup of the frosting and remaining Praline Sauce.
5. Add third cake layer, top side up. Frost top and side with remaining frosting. If desired, garnish with additional chopped pecans. Cover; store in refrigerator.
Make-Ahead Tip: Prepare Towering Praline Carrot Cake as directed through Step 5, assembling cake on the base of a cake container with a tight-fitting lid or one a baking sheet. Do not garnish with pecans. Cover and refrigerate up to 3 days. (Or freeze just until frosting i firm. Cover with container lid or moisture- and vaporproof wrap. Freeze up to 1 week.)
To Serve: Let refrigerated cake stand, covered, at room temperature for 30 minutes. (Or thaw frozen cake, covered, in refrigerator overnight. Let stand at room temperature for 30 minutes.) If desired, garnish with additional chopped pecans.
