Orange Pralines Recipes

NEW ORLEANS-STYLE PRALINES

Steps:

• Line 3 baking sheets with parchment paper. Have 2 small spoons ready for scooping. Bring the cream, sugar, corn syrup and orange zest to a gentle simmer in a large heavy-bottomed saucepan over medium-low heat, stirring occasionally with a whisk or wooden spoon (do not let the cream mixture boil over). Simmer, stirring, until the mixture is thickened and light brown in color and a candy thermometer registers 240 degrees F (soft-ball stage), 20 to 30 minutes (start by stirring occasionally, then switch to stirring constantly when the mixture starts to stick to the bottom of the pan). Stir in the pecans and salt; the temperature will drop at least 5 degrees F to 10 degrees F.
• Continue to simmer, stirring, until the mixture begins to pull away from the sides of the pan (the thermometer should register 246 degrees F to 247 degrees F). To test for doneness, drop a quarter-size amount onto a prepared baking sheet: The mixture should hold a rounded shape and look dull; if it runs out flat, continue cooking.
• Use the small spoons to spoon about quarter-size mounds of the mixture onto the prepared baking sheets. Let sit until cool, set and dry, 30 minutes to 1 hour. If the pralines are still too soft to pick up after a few hours, let them sit in a cool, dry place, uncovered, for 1 or 2 days. Once dry, store in an airtight container for up to 1 week.

ORANGE PRALINE SWEET POTATO CASSEROLE

Steps:

• 1. Boil sweet potatoes till tender. When cooled enough to handle peel if not already. Then add to a large bowl.
• 2. Add melted butter, & blend into potatoes. Or cut butter into pieces and add while potatoes are still hot.
• 3. Mash potatoes to combine with butter.
• 4. Add eggs and beat or mix till blended.
• 5. Add milk, cinnamon, nutmeg & orange juice, & blend together.
• 6. Combine vanilla bean paste, orange extract together in small cup along with orange zest, then stir to mix, and pour into sweet potato mixture & blend together.
• 7. Beat potatoes with mixer, and remove any strings that wrap around the beaters from the potatoes. See picture. Repeat if needed.
• 8. Add the flour, and beat to blend.
• 9. Spray a 9X13X2 inch casserole dish with non stick cooking spray, and pour in potato mixture, Smooth out top.
• 10. Prepare the topping by combining all of the topping ingredients in a medium size bowl. Then blend together till mixture is combined & crumbly.
• 11. Sprinkle topping over top of potatoes, & bake in a preheated 350 degrees F. oven for about 45 minutes or until potatoes are hot & bubbly. Allow to cool at least about 15 minutes to come together before serving or a bit longer if needed.

ORANGE PECANS

Steps:

• Line cookie sheet with waxed paper. Bring first 3 ingredients to boil in heavy large saucepan over medium heat, stirring constantly. Boil 30 seconds. Stir in pecans. Spread pecans on waxed paper. Cool completely. Separate pecans if necessary. (Can be prepared up to 1 week ahead. Store in airtight container.)

ORANGE PRALINE YAMS (TNT)

Steps:

• 1. In mixing bowl, with mixer, beat yams or sweet potatoes until smooth. Mix in remaining yam casserole ingredients, beating until mixture is light and fluffy. Butter a 12 inch porcelain quiche dish or a shallow 2 quart casserole (7 x 11 inches). Pour in yam mixture, smoothing top evenly. Make praline topping by mixing all ingredients together in small bowl. Spread evenly over yams. May be refrigerated covered overnight at this point. Bake at 350 for 45 to 50 minutes or until golden brown and bubbly. Remove from oven and let stand 10 minutes before serving. Serves 10 to 12 Notes from the cookbook: The most sensational yam casserole I ever had was served to me one Thanksgiving by Alan and Barbara Shefter in Washington, D.C. Thanks to the Shefters, my family, friends and classes have been loving it ever since. The yams are fluffy and creamy, and the praline topping is sweet, nutty, crunchy, and beautifully glazed. If you want more of this delectable casserole, double the recipe but make it in two separate casseroles so that the proportions of the filling to the topping remains correct. Sweet potatoes can be used instead of yams. Source: Marlene Sorosky's Year round Holiday Cookbook

ORANGE PRALINES

Steps:

• Preheat oven to 350 degrees.
• Spread pecans on baking sheet and lightly toast for about 7-10 minutes.
• Remove from oven and set aside.
• In large saucepan combine sugar, half and half, salt, butter and corn syrup.
• Cook over medium heat stirring constantly until mixture reaches 235 degrees on candy thermometer.
• Add orange juice and zest and cook until it again reaches 235 degrees.
• Remove from heat, add vanilla and stir for 1 minute.
• Add pecans and stir briefly.
• Working rather quickly drop by spoonfuls onto waxed paper.
• Store in covered container.