Easy Butterscotch Almond Pralines Recipes

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PUDDING PRALINES



Pudding Pralines image

a friend gave me this recipe..she says it is wonderful..have not had a chance to try it myself..but looking forward to..Be sure to get the pudding that needs to be cooked, not instant

Provided by grandma2969

Categories     Candy

Time 30m

Yield 18 serving(s)

Number Of Ingredients 6

3 ounces butterscotch pudding mix
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 tablespoon butter
1 1/2 cups pecan halves

Steps:

  • Mix butterscotch pudding (not instant) sugar, brown sugar, milk and butter in a heavy 1 1/2 quart pan.
  • Cook and stir to a full all over boil.
  • Then boil slowly 3-5 minutes.until mixture reaches soft ball stage.
  • Remove from heat.stir in pecans.beat until mixture begins to thicken, but still looks shiny.
  • Drop tblsful of mixture onto waxed paper to form 3" pralines.
  • If mixture thickens and starts to loose its shine, add a few drops of milk before dropping more.
  • Let pralines stand till firm.

ALMOND PRALINE



Almond Praline image

Use this recipe to top our Apple Praline Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-by-15-inch sheet

Number Of Ingredients 5

1 1/2 cup sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of half a lemon (1 tablespoon)

Steps:

  • Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

EASY BUTTERSCOTCH-ALMOND PRALINES



Easy Butterscotch-Almond Pralines image

Enjoy these delicious candies with butterscotch flavor that are ready in less than an hour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 24

Number Of Ingredients 7

1/2 cup packed brown sugar
1 box (4-serving size) butterscotch-flavored pudding and pie filling mix (not instant)
1 cup granulated sugar
1/2 cup half-and-half
1 tablespoon butter or margarine
1 cup blanched whole almonds, toasted if desired
1/4 cup boiling water

Steps:

  • Line cookie sheet with foil. In 2-quart saucepan, stir all ingredients except boiling water with wooden spoon. Heat over medium heat, stirring constantly, until boiling rapidly. Boil and stir 3 minutes. Place boiling water in measuring cup. Remove candy from heat and continue stirring vigorously 4 to 5 minutes or until thick but still shiny.
  • Working quickly, drop praline mixture by tablespoonfuls onto cookie sheet, flattening into patty shape with back of wooden spoon if needed. If mixture stiffens too much to drop from a spoon, quickly stir in hot water, 1/4 teaspoon at a time, until smooth. Cool completely, about 30 minutes. Store in tightly covered container.

Nutrition Facts : Calories 80, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Candy, Sodium 30 mg, Sugar 16 g, TransFat 0 g

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