Pralines are typically a tradition in a few countries which is usually made with sugar, corn syrup, milk, butter, and pecan halves. Its history is as rich as its flavour. The praline was first made in the early 17th century by Chef Clement Lassagne.
Now as compelling as it sounds, here are some of the pralines recipes and a few alternatives made to it to satisfy your sweet tooth.
- Preheat the oven to 300 degrees F. Put pecan halves on a baking sheet in a single layer.
- Toast it for at least 10 minutes. Let it cool.
- Place two baking sheets with a parchment paper and set it aside.
- Stir white and brown sugar, baking soda together in a saucepan till it turns creamy.
- Place the mixture to medium or medium-high heat.
- Cook and whisk occasionally at until 235 degrees F and it turns slightly foaming.
- As the temperature turns 235 degrees F, add butter to the mixture and stir until fully melted.
- Remove the mixture from the heat, and stir it in brandy and pecans well until it is well coated. Let it cool completely.
- Store it in the fridge in an airtight container for up to 3 to 5 days.
Pralines Chocolate Dessert
- First things first, preheat the oven to 350 degrees F.
- Combine cookie crumbs and butter in a small bowl. Press it onto the bottom of a greased 9 inch pan.
- Place the pan on a baking sheet. Bake it for 10 minutes.
- Cool it on a wire rack and then sprinkle it with pecans.
- Now boil butter and brown sugar in a large saucepan over medium heat. Stir the mixture constantly until it comes to a boil.
- Reduce the heat, simmer it and keep it uncovered for 10 minutes.
- Now add vanilla syrup to it and stir well. Pour it over the pecans. Cool it in the fridge until set.
- Mix softened cream cheese, confectioners’ sugar and packed brown sugar in a large bowl. Beat it until smooth.
- Spread this mixture on the praline. Refrigerate it for 1-2 hours.
- Boil cream in a small saucepan and put it in a bowl of chocolate chips. Spread it over the filling layer. Refrigerate it for 1-2 hours. This is for ganache.
- Remove the rim from the pan, sprinkle pecan all over it and refrigerate the leftovers.