How To Make Pecan Praline With Coconut
Today I’m doing some Pecan Praline With Coconut ..Christmas candy making is always my favorite thing to make during the Holidays and I wanted to share with y’all and hope you enjoy❤️
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Southern Pecan Praline Cookies
Hey y'all! This recipe adds a cookie twist to the classic southern pecan praline recipe. The butter and brown sugar combine for a perfectly chewy melt in your mouth cookie! I was so pleased with how these turned out the first time I made them that I had to make them again and show you guys. The candy topping is great for those of you with an insatiable sweet tooth like me, but if you aren't a big fan of sugary desserts you can lessen or omit the topping all together. Thank you all so much for watching. I hope you enjoy this recipe! Don't forget to like and subscribe for more recipes :)
Ingredients:
12 tbsps softened butter
1 1/2 light brown sugar, packed
1 lg egg
1tsp vanilla extract
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup chopped pecans
Praline Icing:
1 cup light brown sugar, packed
1/2 cup heavy whipping cream
1/4 tsp salt
1 tsp vanilla extract, optional
1 cup powdered sugar
Bring brown sugar and whipping cream to a boil then take off heat and stir in vanilla, salt, and powdered sugar.
Bake cookies at 350 degrees for 10 minutes.
MELT-IN-YOUR-MOUTH PECAN COOKIES
#quickandeasyrecipes #holidaybaking #pecanmeltaways
These are the MELT-IN-YOUR-MOUTH PECAN COOKIES you’ve been dreaming about!
Head HERE for the full recipe:
My dear friend Anna D. usually hands me a tin of these MELT-IN-YOUR-MOUTH PECAN COOKIES at some point over the holidays. They have long been a favourite, and with the tiniest bit of coaxing, she agreed to share the recipe with on Weekend at the Cottage. Let’s hear it for Anna!
If you’re looking to make sweet treats for the holidays, I suggest you check out our HOLIDAY BAKING & CONFECTIONS COLLECTION. We’ve gathered our most-requested recipes for quick reference and know your friends and family will love them as much as ours do. One more thing, these recipes are so fabulous, don’t just think of them as holiday fare; they’ll work throughout the year!
This recipe is especially fantastic because of the way the pecan cookies really do melt in your mouth. There’s something so dreamy about that perfect balance of ground pecans, butter and sugar. Safe to say, I’ve had my fair share over the years and these cookies never disappoint.
Here are a few tips on how to make our delectable MELT-IN-YOUR-MOUTH PECAN COOKIES:
READY SET
Can you believe we’re talking just six ingredients? Only one advance step: bring your butter to room temperature before you begin. I always place mine in a warm location the night before for an easy, soft start the following day. One thing of note is that all of our recipes at Weekend at the Cottage are crafted using unsalted butter.
NUTTINESS
This cookie is sometimes referred to as Meltaways and also Russian Tea Cookies. Although we’ve tried variations using both walnuts and almonds, we do like Anna’s version with pecans. They have a richness that blends perfectly with the butter, flour and sugar. It’s a subtle but wonderful flavour combination.
Another thing to mention about the nuts is the call for them to be ground. We used a little handheld grinder which worked perfectly. Processing the pecans in a food processor or chopping by hand will never achieve the required lightness of ground nuts. Remember to measure the pecans after they’ve been ground.
KEEP IT LIGHT
The direction to stir the flour and ground pecans together is a simple step, but it's important to do it lightly and gingerly. The goal is to create an even mix of flour and ground nuts that’s airy and blends perfectly with the sugar and vanilla-whipped butter. This will ensure your finished cookies stay together and don’t crumble away.
ROLL PLAY
Rolling the finished dough into ball shapes is an easy step, and if you have wee ones in your midst, corral them in to help. When rolling, stick with the idea of “less is more”. The quantity for each cookie is somewhere between a teaspoon and tablespoon, remembering that the cookies will swell a bit as they bake. Little cookie balls about 1-inch raw are the suggested size.
FINISHING TOUCH
The traditional big finish for these cookies is to roll them in confectioners’ (icing) sugar while they're still warm. This completes the sweet component of the recipe and gives the cookies that characteristic snowball look.
Although we love the snowball look, we also tried a more subtle approach where we dusted the cookies with the same sugar. Two different looks, same great taste; it’s your call!
COOKIE LOVE
Don’t be worried about the yield on this recipe. Although you’ll end up with five dozen cookies, trust me, you’ll have tons of takers. Better still, why not package them up in attractive boxes and give them to friends as gifts? I know they’ll love you and the cookies!
If you’re here in search of holiday baking ideas, you might also enjoy some of our other festive treats like our CHOCOLATE SALAMI, our vegan ORANGE ALMOND BALLS and our COCONUT BUTTER COOKIE MACAROONS.
Delicate and elegant, these MELT-IN-YOUR-MOUTH PECAN COOKIES really are the cookie recipe everyone dreams about!
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How to make New Orleans Pralines
New Orleans Native Charlie Andrews demonstrates on how to make Pralines from scratch. Pralines are a sugar candy with a creamy consistency and have nuts such as almonds and pecans in them. Praline originated in Belgium. The recipe was brought to Louisiana and New Orleans created what is known as the American Praline. This recipe calls for about 10 to 12 Pralines and they are sweet, creamy and delicious. Hope you all will give this New Orleans classic a try.
New Orleans Pralines recipe link
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How to Make Southern Louisiana Pralines | I Heart Recipes
These Louisiana pralines are the best sweet tooth treat because they're sweet, filling and so addicting. A mix of cream, vanilla, and pecans combine perfectly to make this easy bite-sized candy.
Combine the butter, sugars, and half in half into a large saucepan, then turn the heat up to medium. Bring the candy mixture to 240 F, and let the candy mixture cook for about 5 minutes without stirring. After the five minutes, add in the vanilla extract, and stir. Remove from the heat. Toss in the pecans, and fold in. Grab a wooden spoon, and stir the hot candy mixture until it thickens. Spoon out the candy mixture onto parchment paper and let the candy cool completely. Enjoy!
Find the recipe here:
Timestamps for video:
0:20 - Add granulated sugar and brown sugar to a saucepan.
0:25 - Break up the clumps and mix well.
0:32 - Add butter.
0:39 - Pour in half and half.
0:45 - Whisk until smooth.
1:03 - Turn the heat up.
1:09 - Let the candy reach 240 degrees for about 5 minutes.
1:20 - Pour in vanilla extract.
1:23 - Turn the heat off.
1:25 - Mix well.
1:32 - Toss in the pecans.
1:37 - Fold in the pecans.
1:45 - Constantly stir until thick.
2:07 - Line a cookie sheet with parchment paper.
2:14 - Spoon the candy mixture onto the parchment paper.
2:40 - Allow to cool and enjoy!
Loved this Southern Pralines Recipe? Here are some more recipes to try:
Pecan Praline Candy:
Sweet Potato Pie Fudge:
Hot Chocolate Spoons:
Candied Pecans:
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Pralines Pecan Chewy Candy Holiday Gift-giving Vlogmas Day 7 Dulce de Nuez
#pecanchewies #pecanchewy #praline #pralines #vlogmas2022 #vlogmas #virtualkitchenwithlaura
Hello there. Today I am sharing with you a new recipe that I tested with my Pecan Chewy candies. I used Heavy whipping cream as as apposed to whole milk. I do have an old video that I linked in the cards for you to go watch. The one I use the whole milk with. I do like those, they are fabulous, but these with the cream are just over the top. They will become a regular with me from now on. I hope you give them a try. I am sure you will like them. Thanks for watching and I will see you tomorrow.
xoxo
Laura
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PO Box 701131
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Recipe
1/2 cup white sugar
1/2 cup brown sugar
1 cup karo syrup
1/2 teaspoon salt
1/2 stick butter 4 tablespoons
1 cup heavy cream
2 cups toasted pecans
1 teaspoon vanilla
Video mentioned in the video
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