Praline Nut Crunch Recipes

PRALINE CRUNCH

Steps:

• Preheat oven to 200°F.
• In a large mixing bowl, add the cereal and pecans. Set aside.
• In a medium-sized saucepan, combine the butter, brown sugar and corn syrup. Cook on medium-high heat until it comes to a boil.
• Reduce the heat to low-medium and let the mixture boil for 5 minutes; remove from the heat.
• Stir in the vanilla and salt.
• Pour the mixture over the cereal and pecans and stir until the pieces are evenly coated, being careful not to crush the cereal.
• Divide the mixture between two sheet pans* and spread out evenly.
• Bake for 1 hour, stirring each pan of praline crunch every 15 minutes.
• Let cool and store in an airtight container.

PRALINE CEREAL CRUNCH

Steps:

• In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.

PRALINE NUT CRUNCH

Steps:

• Heat oven to 375°F Spray 13×9-inch baking pan with no-stick cooking spray. Combine cereals, pretzels, and nuts in prepared pan. Set aside.
• Combine brown sugar, butter and corn syrup in 2-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture come to a full boil (4 to 6 minutes). Remove from heat. Stir in vanilla and baking soda. Pour over cereal mixture in prepared pan; toss to coat.
• Bake for 10 to 15 minutes, stirring every 5 minutes, or until coating is set. Remove from over; stir.
• Spoon cereal mixture onto aluminum foil or large ungreased baking sheet. Cool 10 minutes. Break into pieces. Store in container with tight-fitting lid for up to 1 week.

PRALINE MAC NUT CRUNCH CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 24 standard cupcake liners.
• Sift the sugar, flour, baking soda and salt into the bowl of an electric stand mixer with a whisk attachment. In a separate bowl, combine the oil, soft butter, sour cream, vanilla and eggs and whisk until combined. Add the wet mixture in three additions to the dry mixture on medium speed, scraping after each addition. In another separate bowl, whisk the cocoa and 2 1/2 cups hot water until the cocoa is fully dissolved. Add to the cake batter and whisk until the mixture is fully incorporated.
• Fill the liners three-quarters full (2 ounces) with batter and bake until golden brown and baked through, 15 to 20 minutes. Cool the cupcakes completely.
• For the nut crunch: In a medium bowl, combine the melted milk chocolate with the feuilletine, praline paste, macadamia nuts and salt. Stir to combine.
• To assemble: Cut a small hole in the middle of each chocolate cupcake and fill with the milk chocolate mac nut crunch. Pipe the Vanilla Bean Frosting on the cupcakes with a plain tip. Add a broken piece of the Caramel Almond Paper and sprinkle with the chopped macadamia nuts, if using.
• Temper the dark chocolate and dip the whole macadamia nuts in it.
• Temper the white chocolate and pipe a small amount onto parchment, using a spatula to spread and form into half clamshell shapes. Stick two halves into the frosting to open up like a clam, and then place a chocolate covered mac nut in the center.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
• In medium saucepot, bring the milk and vanilla beans to a boil. Using a whisk, continuously stir in the flour until the mixture becomes thick and the flour is cooked out. Spread the hot milk mixture onto a sheet pan and top with plastic wrap to prevent a skin from forming. Refrigerate until fully cooled, about 20 minutes.
• In the bowl of an electric stand mixer with a paddle attachment, cream the butter and vanilla for 5 minutes. Add the sugar and cream for an additional 5 minutes. Slowly add the cooled milk mixture and cream for 3 minutes until the frosting becomes white, light and fluffy. Put the frosting into a pastry bag fitted with a medium star tip.
• Preheat the oven to 350 degrees F.
• In a medium saucepot, heat up the sugar, stirring continuously until caramelized and golden amber in color. Add in the almonds and stir until completely coated. Pour into a thin layer onto a silicone baking mat and let cool completely.
• In a food processor, add the cooled caramel nut mix and grind into a fine powder. Using a sifter, lightly sprinkle into a thin layer on a silicone baking mat. Bake in the oven until golden brown, 8 to 10 minutes. Let cool completely before breaking into pieces and using.

PRALINE NUT CHEX MIX

Steps:

• Heat oven to 375.
• spray a large shallow pan with cooking spray.
• Mix cereal, pretzels, and nuts in a large bowl, then place in shallow pan.
• Combine brown sugar, butter and corn syrup in a sauce pan. Cook over medium heat, bring to a boil. Boil for 4-6 minutes stirring constantly.
• Remove from heat, add baking soda and vanilla. Stir quickly and then pour over cereal mix. Toss cereal mix.
• Bake in oven 10-15 minutes stirring every 5 minutes until set.
• Pour onto alumimnum foil to cool. Break large pieces apart.
• Store in airtight container.
• Enjoy!

PRALINE POPCORN CRUNCH

Steps:

• Butter baking sheet and large bowl.
• Toast pecans and almonds until light brown.
• Combine popped corn and nuts in a large bowl.
• Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan.
• Stir over medium high heat, to 275~, or until soft crack stage.
• Remove from heat, stir in 1 tbls. Praline liqueur and salt.
• Pour over the popcorn and nuts.
• Mix and spread immediately on baking sheet.
• Let stand 1 hour. Break into bite sized pieces.