Showing posts with label pralines. Show all posts
Showing posts with label pralines. Show all posts

Saturday, December 12, 2015

Chocolate Praline Pretzels

The perfect mix of sweet and salty, these chocolate-covered pretzels are dipped in crunchy pecan praline. They make a great hostess gift or holiday party treat.

I am not a big sweet eater but the exception is any treat that mixes salty with sweet, like salted caramel or, indeed, these easy-to-make pretzels. You can use pretzel sticks or traditionally shaped ones, whatever you have on hand.

Chocolate Praline Pretzels

These are adapted from My Recipes. The original recipe makes only 16. I completely forgot to count how many this makes but it's a bunch. As you might guess from the ingredients list below, at least 55. Cue up a Christmas movie to watch while making them.

Butter for greasing pan
1 1/2 cups or 165g chopped pecans
1/4 cup, firmly packed, or 50g light brown sugar
1/4 teaspoon salt
2 tablespoons heavy cream
7 oz or 200g semisweet chocolate bars (I used two Lindt bars.)
Butter for greasing baking pan
55-65 pretzel sticks

Preheat your oven to 350°F or 180°C and butter a 9 in or 23cm round cake pan.

Stir together your chopped pecans, brown sugar, salt and cream. Spread the mixture out evenly in the pan.

Bake for 10 minutes then take the pan out and stir the mixture.

Spread it out again and bake an addition 10-15 minutes or until sugar is slightly crystallized.

Cool in pan 10 minutes, then turn the praline out onto a cutting board. Allow to cool completely and then chop finely with a sharp knife.

Spread the praline bits out on waxed paper or baking parchment.

Place your chocolate in a microwave-safe measuring cup and microwave on high for 15 seconds at a time, stirring well in between time, until just melted. You don’t want the chocolate super hot or it will be too runny.

Dip your pretzels in the chocolate.

Then lay them on the praline bits.

Cover with more praline bits.

See the pretzel sticking out? The chocolate part should be completely covered.

Wait about 10-15 seconds till the praline bits are stuck on, tapping down gently on the pile.

Remove the covered pretzels to a lined tray to harden up. You may find as you go on that the smaller bits of praline stick first so you are left with bigger pieces in your pile. Use a knife to chop them more finely, if necessary.

The work station. Not pictured: A Charlie Brown Christmas showing on my laptop.
This job takes a while but requires little brain. 

Continue until you run out of praline bits or chocolate or pretzels. I ran out of praline bits first this time, and made more than 5 dozen chocolate praline pretzels.

The pile gets tiny. 

Now box these babies up and share them with a neighbor or friend!


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Monday, December 7, 2015

Coconut Pralines

Take a sweet pecan praline and add some coconut for a delicious candy that is easy to make and perfect for wrapping up to bring along to your holiday parties. If you can bear to share them.

I am not a big sweet eater but anything caramel or praline is one of my big exceptions. (Also sweet and salty together!) These things are easy to make and even easier to eat. Make a batch and see if you don't agree with me!

Coconut Pralines

When I was a child, my grandmother made fudge and other candies to give away at Christmas time. I don't specifically remember her making pralines, but since we were in southern Louisiana, it's quite likely. I think she would like my coconut version.

Ingredients- For about 3 dozen pralines
2 1/2 cups or 500g sugar
1/2 cup or 120ml milk
1/2 cup or 120ml corn syrup
1/2 cup or 113g butter
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups or 270g chopped pecans
2 cups or 175g sweetened shredded coconut

In a bowl, combine coconut and pecans; set aside. Line a pan with nonstick aluminum foil, wax paper or a silicone liner.

Put your sugar, milk, corn syrup, butter and salt in a medium-sized pot and stir well to combine.

Cook over a medium-high heat and continue stirring until the mixture comes to a full rolling boil.

Let it boil while stirring for 5 minutes. If you want to use a candy thermometer, you are looking for the mixture to reach almost 230°F or 110°C.

Remove the pot from the heat and stir in the vanilla extract, then tip in the coconut/pecan mixture and stir well until everything is coated with the syrup.

Drop the mixture by large spoonfuls on your lined pan.

Leave to cool until the pralines harden completely.  This could take several hours or even overnight, depending on the temperature of your home.


Recipes from Christmas Week Bloggers


Thursday, December 26, 2013

Chewy Pralines

These easy candies make great hostess gifts, wrapped up in a pretty dish with ribbons.  That's if you can get them out of the house before your family eats them all.  But not to worry, this recipe is easily doubled. They'd be perfect on the Mardi Gras party buffet table as well. 

Since we are from south Louisiana, Cajun country, pralines are a favorite in our family. The hard ones, the chewy ones, they are all good! My mom sent me a message recently with this recipe saying, "Can we make these for Christmas?" So we did!

Butter for greasing foil-lined pan

1/2 cup or 115g sugar

1/2 cup or 120ml light corn syrup

1/4 teaspoon salt
2 tablespoons or 30g butter 

1/2 cup or 120ml whole milk

1 1/2 cups or 180g pecan pieces

1/4 teaspoon vanilla

Line a large baking pan with foil and butter it well.  Set aside.

Combine sugar, corn syrup and salt in heavy saucepan and bring to a boil.  

Cook to 245 °F or 118 °C on a candy thermometer.  If you don’t have a candy thermometer, as I don’t in this rented house in Rhode Island for Christmas, this is called the firm ball stage.  Get yourself a glass of cold water and after just a few minutes of boiling, drip a little of the syrup in the glass to test for doneness.  It is ready for the next step when it forms a firm ball that can still be mashed.  Check out this link for a visual.  

Add butter, milk and the pecans and cook to 242°F or 116°C degrees, stirring constantly.

My syrup and sugar mixture hardened up when I added the milk so I just heated it gently till it melted again and stirred constantly until it was completely combined.  Once again, if you don’t have a thermometer, cook the mixture until it’s thick and sticky and looks like it will hold its shape on a spoon. 

Add the vanilla and stir well.

Spoon out onto your greased foil lined pan, working quickly.  Use two spoons, one to scoop and the other to scrape the mixture off onto the foil.  If it hardens up, gently rewarm till it loosens enough to spoon out again. 

I got 18! 

Let cool.  Makes about 15-20 pieces, depending on the size of your spoon.  Or more if you make them bite-sized.