How to make Pecan Praline Candy | I Heart Recipes
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Easy recipe and cooking tutorial on how to Make Pecan Praline Candy
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Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copy cat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
Brown Sugar Praline Cookies with Cinnamon Praline Glaze
The flavors of fall come alive with these Brown Sugar Praline Cookies with Cinnamon Praline Glaze. With their delicious combinations of sweet brown sugar, cinnamon, praline and a touch of spice, The Beach House Kitchen says they are the perfect cookies for your holiday celebrations.
LINK TO RECIPE:
How to Make No Bake Coconut Praline Cookies
Here's your recipe when you want a sweet treat without heating the whole house. No Bake Coconut Praline Cookies are an easy, fun twist on a classic praline that combines chewy coconut, nutty pecans, and light brown sugar in a no-bake cookie format. These no-fuss cookies are done in under 30 minutes, and firmed up and ready to eat in less than an hour. As an added plus? They're gluten-free too. #imperialsugar #praline #nobakecookies
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Praline Cookies Coated with a Candied Topping
These unique and completely irresistible praline cookies are studded with chopped pecans and topped with an easy praline candy topping. No chilling and no candy thermometer required!
Recipe:
Ingredients
For the cookie dough
1 cup unsalted butter, softened (226g)
1 cup light brown sugar, firmly packed (200g)
½ cup granulated sugar (100g)
2 large eggs
1 teaspoon vanilla extract
3 ⅓ cups all-purpose flour (416g)
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon table salt
2 cups finely chopped toasted pecans (200g):
For the praline topping
1 cup light brown sugar, firmly packed (200g)
⅓ cup heavy cream (78ml)
¼ cup unsalted butter (57g)
¼ teaspoon table salt
¾ teaspoon vanilla extract
1 cup powdered sugar (125g)
¼ cup finely chopped toasted pecans for sprinkling
Flaky sea salt, for sprinkling
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Instructions
00:00 Introduction
00:13 Preheat oven to 375F (190C) and line baking sheet with parchment paper. Set aside.
00:17 In a large mixing bowl, combine butter and sugar and use an electric mixer to beat until lightened and creamy.
01:12 Add eggs and vanilla extract and stir well.
01:43 In a separate, medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
02:40 Gradually add the dry ingredients to the wet until completely combined. Dough will be dry, add the flour in 4-5 parts and stir well after each addition.
03:50 Stir in pecans until well distributed.
04:35 Scoop dough into 2-Tablespoon sized balls and place on baking sheet, spacing cookies at least 2” apart.
05:23 Transfer to center rack of 375F (190C) oven and bake for 9-11 minutes, until cookies are just beginning to turn a very light golden brown around the edges. Allow cookies to cool while you prepare praline topping.
For praline topping
05:56 Combine brown sugar, cream, butter, and salt in a medium-sized saucepan over medium-low heat. Cook, stirring, until butter is melted, and increase heat to medium.
07:22 Cook, stirring frequently, until mixture comes to a full boil. Boil, stirring constantly, for one minute (use a timer!) then remove from heat and immediately stir in vanilla extract and powdered sugar. Whisk until smooth (it will seem lumpy at first but will come together). The topping will begin to solidify quickly so you must act fast. If it is too runny to stay on the cookies, continue to stir until it isn’t, but don’t wait too long as it really does become firm fast!
08:50 Spoon topping over each cookie, immediately topping with a small sprinkling of toasted pecans after adding praline layer (you must do this immediately, the topping hardens fast! Sometimes I like to have a second set of hands to immediately add the nuts).
10:30 Sprinkle flaky sea salt on top of each cookie (if using, recommended). Allow topping to set then enjoy.
Notes
Baking note
Don’t over-bake! If you do, the cookies will be dry and crumbly, they should be soft and melt-in-your-mouth in their centers with crisp exteriors once cooled completely. The edges should just be beginning to turn very light golden when they’re finished baking. If the bottom of the cookie is dark, it’s a good sign they were baked too long.
Storing
Store in an airtight container at room temperature for up to a week.
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