Praline Sticks Recipes

PRALINES

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.

PRALINE STICKS

Steps:

• Lay your graham crackers onto a 9x13x1 inch pan, so they cover the bottom.
• Preheat your oven to 400°F.
• In a sauce pan melt your butter with the brown sugar.
• Once melted, cook for 2 minutes or until mixture comes together.
• Be sure to stir constantly.
• Once mixture has come together, pour over the top of the graham crackers.
• Bake in the oven for 5 minutes and then add nuts on top.
• Allow to cool. Cut into squares while still warm. Enjoy!

OVERNIGHT PRALINE STICKY BUNS

Steps:

• In small bowl, combine sugar, pecans and cinnamon; set aside.
• Cut each loaf into 8 slices.
• Dip each slice into melted butter; roll in cinnamon-sugar mixture.
• Stand slices upright in a greased bundt or tube pan.
• Stir vanilla with any remaining melted butter; pour over rolls.
• Top with dry pudding mix and raisins.
• Cover and refrigerate overnight.
• Uncover and let stand at room temperature 10-15 minutes.
• Bake in a preheated 350°F oven 30-35 minutes.
• Cool 5 minutes.
• Turn pan upside down onto serving plate; remove pan. Serve warm.

HAZELNUT PRALINE

Steps:

• Preheat the oven to 350 degrees with rack in center. Spread nuts on a rimmed baking sheet, and toast them in the oven until they are fragrant, about 8 minutes. Transfer nuts to a clean kitchen towel, and rub nuts in towel vigorously between your hands to remove the brown skins. Lightly brush an 8-by-12-inch rimmed baking pan with the oil. Spread the peeled nuts in the pan.
• In a medium saucepan, combine sugar and lemon juice. Cook over medium heat, brushing down sides of pan with a damp pastry brush to remove any sugar crystals that may form, until mixture is amber, about 9 minutes; do not stir. (Pan may be swirled gently about halfway through to incorporate any uncooked sugar.) Pour directly over nuts to create a thin layer. Set aside to cool, at least 30 minutes.
• Place half the praline in the bowl of a food processor; process until the praline is very fine with no sharp pieces. Cut the remaining praline into small pieces for decoration.

PRALINE PRETZELS

Steps:

• Place sugar, salt, and pretzel bits in a heavy pan. Cook over high heat, stirring constantly.
• Coat the preztel bits with browning sugar.
• Once all the sugar has begun to caramelize, lower the heat to medium. Add butter in small pieces, and throw in the dash of vanilla.
• Stir for a few minutes until butter is absorbed and pretzels are coated. Spread on a lined or greased cookie sheet to cool.