Praline Coffee Recipes

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TEXAS PRALINE COFFEE CAKE



Texas Praline Coffee Cake image

This is a quick and easy coffee cake with a great combination of tastes and textures. Great for breakfast, brunch, dessert or late night snack.

Provided by NANCY JACOBS

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 35m

Yield 12

Number Of Ingredients 12

2 cups baking mix (such as Bisquick ®)
½ cup brown sugar
¾ cup chopped pecans
2 tablespoons instant coffee granules
1 large egg
1 cup butter flavored shortening, melted
1 teaspoon vanilla extract
1 cup buttermilk
¼ cup brown sugar
¼ cup chopped pecans
¼ cup graham cracker crumbs
¼ cup softened butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
  • Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
  • Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter.
  • Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.

Nutrition Facts : Calories 416.3 calories, Carbohydrate 29.7 g, Cholesterol 26.5 mg, Fat 32.5 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.6 g, Sodium 321.1 mg, Sugar 15.7 g

PRALINES



Pralines image

Had these in New Orleans and loved them, so I tried different combos and liked this best.

Provided by MARKR

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 45m

Yield 20

Number Of Ingredients 6

1 ½ cups toasted pecans
1 ½ cups white sugar
⅜ cup butter
¾ cup brown sugar
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Line a baking sheet with aluminum foil.
  • In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g

COFFEE-PRALINE CRUNCH ICE CREAM CAKE



Coffee-Praline Crunch Ice Cream Cake image

Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.

Provided by Samantha Seneviratne

Categories     ice creams and sorbets, dessert

Time 5h25m

Yield 8 to 10 servings

Number Of Ingredients 11

1 1/2 cups/355 milliliters heavy cream
2/3 cup/145 grams light or dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon salt
3/4 cup/70 grams Dutch-process or natural cocoa, sifted
1 teaspoon pure vanilla extract
Nonstick cooking spray
1 1/2 quarts/48 ounces coffee ice cream (about 3 pints)
10 graham crackers (about 6 ounces/160 grams)
2 cups/340 grams chopped store-bought or homemade praline, plus more for serving
3/4 cup/180 milliliters cold heavy cream, whipped to stiff peaks just before serving

Steps:

  • Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
  • Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
  • To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
  • Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
  • To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.

PRALINE COFFEE



Praline Coffee image

Make and share this Praline Coffee recipe from Food.com.

Provided by gingerkitten D

Categories     Beverages

Time 10m

Yield 5 cups

Number Of Ingredients 5

3 cups hot brewed coffee
2/3-3/4 cup firmly packed light brown sugar
3/4 cup half-and-half
3/4 cup praline liqueur
sweetened whipped cream

Steps:

  • Cook first three ingredients in a large saucepan over medium heat, stirring, constantly, until thoroughly heated.
  • (do NOT boil) Stir in liqueur, and serve with sweetend whipped cream.

Nutrition Facts : Calories 159.8, Fat 4.2, SaturatedFat 2.6, Cholesterol 13.4, Sodium 29.2, Carbohydrate 30.2, Sugar 28.4, Protein 1.2

PRALINE ICED COFFEE



Praline Iced Coffee image

I used Visko's Praline Sauce by Chef Kate recipe #135402. But you can use store bought. I used my vita mix. So I had no problem with blending, if your blender is not strong enough don't freeze the coffee for so long.

Provided by Rita1652

Categories     Smoothies

Time 2h5m

Yield 1 serving(s)

Number Of Ingredients 5

1 cup coffee
2 tablespoons half-and-half
2 -3 tablespoons praline sauce
pecan halves
1 ounce hazelnut-flavored liqueur or 1 ounce coffee liqueur

Steps:

  • Freeze coffee in ice cube trays for 2 hours.
  • In a blender place half and half, sauce and cubes. Also Optional Liquour. Blend till smooth and creamy.

PECAN COFFEE PRALINES



Pecan Coffee Pralines image

My Mother-In-Law used to live in Georgia with pecan trees in her yard. She would bring me bags of the most fresh, big and beautiful pecan halves! I used an old recipe and added my personal touch of adding instant coffee to the candy. The coffee adds a nice richness that enhances this nutty, buttery treat! You can omit the coffee...

Provided by Peggy Sue Ross

Categories     Candies

Time 35m

Number Of Ingredients 7

1 1/2-2 c pecan halves, lightly toasted
1 1/2 c sugar
3/4 c brown sugar, firmly packed
6 Tbsp butter
1/2 c milk
1 Tbsp vanilla extract
1-2 Tbsp instant coffee powder

Steps:

  • 1. Lay out and prepare parchment or waxed paper
  • 2. Combine all ingredients in a medium saucepan and bring to a boil, stirring constantly.
  • 3. Boil until mixture reaches soft boil stage, approximately 238-240 degrees.
  • 4. Remove from heat and stir until mixture becomes tickened, cloudy, and pecans stay suspended. The longer you stir, the thicker your praline will be. If you are impatient, yours will be flatter and they will spread. I like them fairly thick and small with just a few pecan halfs per praline.
  • 5. Turn out pralines by dropping from your spoon to the desired size. Try to work quickly so all pralines have a similar texture.
  • 6. Let cool to room temperature and store in airtight container. If there are any left to store from sampling!

PRALINE COFFEE



Praline Coffee image

Ok, I don't like coffee and I don't drink alcohol BUT this sounded really nice and tasty. Cuddle up with someone and enjoy!

Provided by Codychop

Categories     Beverages

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 cups hot brewed coffee
3/4 cup half-and-half
3/4 cup brown sugar, packed
2 tablespoons butter
3/4 cup praline liqueur
sweetened whipped cream

Steps:

  • Cook together first 4 ingredients until heated through. Do not boil.
  • Stir in liqueur, serve with whipped cream.

Nutrition Facts : Calories 268.4, Fat 11, SaturatedFat 6.9, Cholesterol 32, Sodium 84.4, Carbohydrate 42.4, Sugar 40.1, Protein 1.7

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