Spicy Pecan Praline Caramel Recipes

CARAMEL PECAN PRALINES

Steps:

• In a heavy bottomed pan, add the butter, sugar, corn syrup and stir over medium high heat.
• Once the butter has melted completely and the sugar has dissolved, slowly pour the heavy cream into the mixture while stirring. You don't want to add it too fast or it can make your caramel crystallize or become grainy.
• Bring the mixture to a boil and cook until it hits the caramel stage, just below hard ball stage or around 238 F. for a soft, yet firm enough to hold it's shape caramel. I always eat the caramel I ice water test so I can see if I like the way it feels on my teeth. I don't want it too sticky or hard.
• *If you do cook the caramel past the desired stage, add more cream and stir, it will set back the stage the caramel is at.
• Pour mixture onto a cookie sheet lined with parchment paper.
• Add pecans on the top and fold into the hot caramel with a wooden spoon or rubber spatula.
• Let caramel cool slightly so you don't burn your hands but the caramel is still warm. Pull from the caramel pecan mixture and form into small ball shapes then press slightly flat so it forms a disc shape.
• Top with sea salt if desired and wrapped each praline in parchment paper to prevent it from sticking.
• Enjoy!

CANDIED PECANS

Steps:

• Preheat the oven to 350°F and set an oven rack in the middle position. Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the Confectioners' sugar, kosher salt, cayenne pepper, and water.
• Add the pecans to the sugar mixture and stir until the nuts are evenly coated.
• Transfer the pecans to the prepared baking sheet and arrange in a single layer. Do your best to make sure the nuts are evenly spread out (if they are clumped together, they won't cook evenly). Scrape out every last bit of glaze from the bowl and drizzle over the nuts. Bake for 10 to 12 minutes, until the pecans are caramelized and the caramel on the baking sheet is a rich brown color but not burnt. (The nuts around the edges will darken first; watch closely so they don't burn.)
• Immediately slide the parchment off of the hot baking sheet and allow the pecans to cool completely on the countertop (this stops the cooking process and prevents the nuts from burning). Once cool, remove the pecans from the parchment, breaking apart any clusters if necessary, and store in an airtight container for up to two weeks.
• Note: If the nuts are sticky after cooling, that means they are a bit undercooked. Pop them back in the oven for a few minutes and let cool again.

SPICED HOLIDAY PRALINES

Steps:

• In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
• Remove saucepan from heat and immediately stir in butter, vanilla extract and spices. Allow mixture to cool for 10 minutes.
• Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm). The pecans will break up a bit.
• Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet). Use a spatula to flatten each praline. Let cool completely and store in a tin, creating separate layers with wax paper.

SPICED APPLE-PECAN LOAF WITH PECAN PRALINE TOPPING

Steps:

• Position the rack in the center of the oven and preheat to 350°F. Generously butter a 9x5-inch loaf pan. Whisk the flour and the next 4 ingredients to blend in a medium bowl. Using an electric mixer, beat the butter, sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the flour mixture. Add the apples, 2/3 cup pecans and raisins and stir until just combined. Transfer the batter to the prepared pan, smooth the top. Bake until the top of the loaf is set, about 25 minutes. Meanwhile: stir the pecans, brown sugar and melted butter to blend for topping. Remove the pan from the oven and spoon the topping carefully over the top of the loaf. Return the pan to the oven and continue baking until a tester inserted in the center of the loaf comes out clean, about 25 minutes, longer. Cool the loaf in the pan on a rack about 10 minutes. Carefully turn the loaf out and cool completely. (Bread can be baked 3 days ahead. Cover tightly with plastic wrap.) For Mini Loaves: Brush 3 (5.72 x 3.94 x 1.88) inch aluminum loaf pans generously with butter. Divide batter among pan; smooth top. Bake until the top of the loaves are set, about 25 minutes. Carefully top the loaves with the pecan mixture, dividing evenly. Continue baking until a tester inserted in the center of the loaf comes out clean, about 20 minutes longer.

PECAN PRALINE SEMIFREDDO WITH BOURBON CARAMEL

Steps:

• To make the praline, line a baking sheet with waxed paper.
• Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F. Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve.
• To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top.
• Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks. Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream. Transfer the mixture to a large bowl and refrigerate until needed.
• Have the egg yolks and egg whites in separate bowls. Put the egg yolks in a stand mixer fitted with the whisk attachment and add 1/4 cup of the sugar. Whisk the mixture on high speed until you achieve a thick, pale yellow consistency. Transfer the mixture to another bowl and reserve.
• Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining 1/4 cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form.
• Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline.
• Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight.
• To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F. Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it.
• To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap.
• Slice the semifreddo into ten equal slices with a sharp knife. Serve each with a drizzle of bourbon caramel.

STOVETOP CARAMELIZED PECANS

Steps:

• In a nonstick skillet over medium high heat, melt together brown sugar and water until rapidly bubbling. Add pecans, stirring thoroughly to coat. Cook, stirring, for 3-4 minutes, until fragrant and most of the liquid has evaporated. (But not so long at the sugars burn.)
• Spread pecans into a single layer onto a parchment-lined baking sheet, and use a fork to separate them. Let stand at room temperature for about an hour, until fully cooled, set, and dry. (Pecans will be only very slightly tacky to the touch.)
• Break apart any pecan clusters and store in an airtight container at room temperature for up to a week, in the refrigerator for a couple of weeks, or in the freezer for up to 2 months.

PECAN PRALINE CHEESECAKE

Steps:

• Combine cookie crumbs and 4 tablespoons melted butter in a medium bowl. Mix well and press into the bottom of a 9-inch springform pan. Place in refrigerator while you get filling ready. (Note: To make a harder crust instead of a soft crust, bake crust at 350 degrees for 8 to 10 minutes. Let crust cool before proceeding.)
• Combine pecans and 3 tablespoons melted butter on a baking sheet. Toast in a 350 degree oven until golden, about 5 to 8 minutes. Let cool and set aside ½ cup of pecans for topping.
• Using an electric mixer, beat cream cheese, 1 ¼ cups dark brown sugar, and flour until smooth.
• Beat in eggs one at a time, blending well after each addition.
• Beat in vanilla. Stir in the toasted pecans, except for the ones set aside for topping.
• Pour filling over crust and bake at 325 degrees for 60 minutes. Turn oven off and open the oven door slightly. Leave cheesecake in the turned off oven for 30 minutes.
• Using a knife, loosen cheesecake from edge of pan and remove the rim. Let cheesecake cool to room temperature and then refrigerate for at least 8 hours.
• To make topping, combine all ingredients in a medium saucepan. Bring to a simmer and cook, whisking constantly for 3 to 5 minutes or until thickened some. Stir in reserved pecans. Let cool before drizzling over cheesecake.

PRALINE PECANS

Steps:

• In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.

PECAN-PRALINE CHEESECAKE WITH CARAMEL SAUCE

Steps:

• PREPARE THE CRUST::
• Preheat the oven to 375°F.
• Line a baking sheet with parchment paper & wrap the outside of a 10-inch round springform pan with foil.
• In a medium bowl, toss the pecans with 1/2 teaspoon of the butter, 1/2 tablespoon of the granulated sugar, the brown sugar, the cream and salt.
• Spread the nuts on the prepared baking sheet and arrange them, right side up in a single layer.
• Bake for about 18 minutes, until the sugar is caramelized and the pecans are toasted; let cool.
• Transfer all but 12 of the pecans to a food processor.
• Add the graham crackers and pulse until finely ground.
• Add the remaining stick of melted butter and 1/3 cup of granulated sugar and pulse until the crumbs are moistened.
• Press the crumbs over the bottom of the pan and two-thirds of the way up the side of the prepared springform pan.
• PREPARE THE FILLING:.
• In a clean food processor, pulse the cream cheese with the sugar until smooth.
• Add the eggs, one at a time, and pulse until incorporated.
• Scrape down the side of the bowl.
• Pulse in the vanilla and sour cream.
• Scrape the batter into the pan and bake in the center of the oven for about 1 hour, until the top of the cheesecake is lightly golden in spots and the center is slightly jiggly.
• Transfer the cake to a rack and let cool completely.
• Wrap in plastic and refrigerate overnight.
• Unwrap the cheesecake and discard the foil.
• Remove the ring and transfer the cake to a plate.
• Arrange the 12 reserved pecans on top.
• Using a warm, slightly moistened knife, cut the cake into wedges, wiping and rewetting the blade between slices.
• Transfer the slices to plates and pour some of the Caramel Sauce on top.
• Serve with the remaining Caramel Sauce.
• *The cheesecake can be refrigerated for up to 5 days.
• PREPARE THE CARAMEL SAUCE:.
• In a medium saucepan, combine the butter with all three sugars and bring to a boil, stirring constantly.
• Cook over moderately high heat for 2 minutes, stirring constantly.
• Add the cream and boil for 2 minutes longer.
• Transfer the caramel sauce to a pitcher.
• Stir in the vanilla and salt and refrigerate until cold, at least 2 hours.
• **The caramel can be refrigerated for up to 1 week.
• Whisk to combine before serving.

PECAN PRALINE

Steps:

• 1. Preheat oven to 350 degrees. Spread pecans out in a single layer on a rimmed baking sheet. Toast for 7-10 minutes stirring halfway through.
• 2. In a heavy pot or Dutch oven over medium heat add brown sugar, heavy cream, butter and corn syrup; stirring frequently. Attach a candy thermometer to the side of the pot. Once the mixture starts to bubble stir constantly; scraping the sides and bottom so nothing sticks or burns. Stir the mixture constantly until the temperature reaches 235 degrees (soft ball stage).
• 3. Remove from heat and stir in the pecans and vanilla. Continue stirring just until the mixture begins to lose its glossiness. Then working very quickly drop by rounded tablespoons onto a parchment covered baking sheet. Let sit 20 minutes at room temperature or until set.

SPICY PECAN PRALINE CARAMEL

Steps:

• Prepare an 8.5x8.5 glass baking dish with foil sprayed with non-stick cooking spray. Crumble a sleeve of Ritz Hint of Salt crackers, coarsely, into the bottom of the foil. Set aside.
• Over medium-high heat, bring to boil cream, 4 Tbsp butter, salt, vanilla, cinnamon and cayenne pepper. Remove from heat once butter is melted, cover and set aside.
• In medium saucepan combine sugar and corn syrup until well mixed. Over medium-high heat, cook sugar mixture, without stirring, until melted.
• Once sugar has melted insert candy thermometer and stir very occasionally, until sugar reaches 330 degrees. Remove from heat. Remove lid from cream mixture and remove cinnamon sticks. Add all of the cream to sugar mixture and mix thoroughly.
• Once cream is fully incorporated into sugar return to medium-high heat and cook until it reaches 250 degrees. Remove from heat and stir in remaining 4 Tbsp butter and pecans. Pour into prepared pan and let it set up for 3-4 hours.
• Once the caramel has completely set, remove from pan and invert to remove the foil.
• Melt chocolate chips in microwave or double broiler. Drizzle melted chocolate over caramel. Allow chocolate to set up.
• Cut into bite size (or bigger) pieces and ENJOY!

TATSOI AND WARM SCALLOP SALAD WITH SPICY PECAN PRALINE

Steps:

• Make praline:
• In a bowl stir together pecans, salt, and cayenne. In a dry small heavy skillet or saucepan cook sugar over moderate heat, stirring with a fork, until melted and cook, without stirring, swirling skillet or pan, until a golden caramel. Add pecan mixture and stir to coat nuts with caramel. Spoon praline onto a sheet of foil and cool. Transfer praline to a cutting board and chop fine. Praline can be made 3 days ahead and kept in an airtight container.
• Remove tough muscle from side of each scallop if necessary and halve any large scallops. On a sheet of wax paper combine flour, salt, cumin, and cayenne and dip flat sides of each scallop into mixture to coat, knocking off excess. In a skillet heat butter and olive oil over moderately high heat until foam subsides and sauté scallops, flat sides down, until golden and just cooked through, about 2 minutes on each flat side. Remove skillet from heat and cool scallops slightly.
• In a large bowl whisk together lemon juice , extra-virgin olive oil, mustard, and salt and pepper to taste until emulsified. Peel and pit avocado and cut into 1/2-inch-thick wedges. Cut wedges in half crosswise and add to dressing. Add scallops with any liquid remaining in skillet, tatsoi or spinach, and praline and gently toss to coat.