Maple Praline Supreme Recipes

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MAPLE PRALINES



Maple Pralines image

This recipe rekindles memories of my grandfather and his love for making maple syrup. When I was in college, my mother would send me a package of her pralines during sugaring season. They were so popular with my friends, I barely managed to tuck away a few for myself.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 1 pound.

Number Of Ingredients 5

1 cup sugar
2/3 cup heavy whipping cream
1/2 cup maple syrup
2 tablespoons butter
3/4 cup coarsely chopped pecans, toasted

Steps:

  • In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally., Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.

Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 4mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

MAPLE POTS DE CRèME WITH ALMOND PRALINE



Maple Pots de Crème with Almond Praline image

Provided by Lori Longbotham

Categories     Mixer     Egg     Dessert     Bake     Almond     Fall     Chill     Maple Syrup     Ramekin     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 15

Custard:
6 large egg yolks
1/3 cup maple sugar
2 tablespoons (packed) dark brown sugar
1/8 teaspoon imitation maple extract
Pinch of coarse kosher salt
1 1/2 cups heavy whipping cream
Praline:
2 tablespoons sliced almonds
3 tablespoons sugar
1 tablespoon water
1 teaspoon light corn syrup
Pinch of coarse kosher salt
Special Equipment
4 3/4-cup ramekins or custard cups

Steps:

  • For praline:
  • Preheat oven to 375°F. Scatter almonds on small rimmed baking sheet. Bake almonds until golden brown, about 3 minutes. Remove from oven. Push almonds together in 4-inch square on sheet and cool.
  • Stir sugar, 1 tablespoon water, corn syrup, and coarse salt in small heavy saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup is dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 5 minutes. Immediately pour caramel evenly over almonds, coating completely. Let stand until cold and hard, about 30 minutes. Break praline into pieces or process to coarse crumbs. DO AHEAD: Can be made 4 days ahead. Store airtight at room temperature.
  • For custard:
  • Preheat oven to 325°F.
  • Arrange four 3/4-cup ramekins or custard cups in 13 x 9 x 2-inch metal baking pan. Whisk yolks, both sugars, extract, and salt in medium bowl to blend. Gradually whisk in cream. Divide custard among ramekins. Pour enough hot water into baking pan to come halfway up sides of ramekins.
  • Bake custards until center is just set, about 35 minutes. Transfer to work surface; let stand 15 minutes. Chill uncovered until cold, at least 2 hours. Cover; chill overnight.
  • Sprinkle praline over custards.

MAPLE PRALINES



Maple Pralines image

I first made these as a teenager using the 1940 Edition of the Prudence Penny cookbook published by the San Francisco Examiner. I loved them then, and still do now! A pretty easy way to ease into candymaking. Cooking time is cooling time.

Provided by OhMyStars

Categories     Candy

Time 40m

Yield 20 serving(s)

Number Of Ingredients 4

2 cups sugar
2/3 cup milk
1 cup maple syrup
2 cups pecans (I often use walnuts)

Steps:

  • Boil the sugar, milk, and syrup to the soft ball stage (238f).
  • Remove from heat and allow the mixture to cool.
  • When it is lukewarm, beat until it is smooth and creamy.
  • Stir in broken nutmeats.
  • Drop by spoonfuls onto buttered parchment or wax paper, making mounds.
  • Press a half walnut or pecan on top for decoration if desired.
  • Allow to finish cooling, then ENJOY!

MAPLE WALNUT PRALINES



Maple Walnut Pralines image

An easy walnut praline recipe with minimal preparation and cooking. Warm scoops of coated walnuts are placed on a sheet of waxed paper and allowed to settle into praline mounds. Keep refrigerated in a covered container until serving.

Provided by R. Holland

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 55m

Yield 12

Number Of Ingredients 6

¼ cup butter
½ cup pure maple syrup
1 cup confectioners' sugar
⅛ teaspoon ground cinnamon
1 pinch salt
2 ½ cups chopped walnuts

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.

Nutrition Facts : Calories 272.4 calories, Carbohydrate 22.7 g, Cholesterol 10.2 mg, Fat 20.2 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 41.9 mg, Sugar 18.7 g

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