Recipes that use praline pecans - Cakes and frostings

Author: Jordan Wright  

Three layers of fluffy white cake baked with candied pecans, then soaked in pecan flavored syrup, topped with spiked cream cheese frosting. Pecan Praline Bread is a delicious quick bread recipe with a tender crumb and a ribbon of brown sugar pecans for added sweetness and crunch!

Pecan Praline Blondies

Pecan Praline Blondies-these bars are full of rich vanilla caramel flavor and lots of pecans!
Yields: 24 servings
Number of ingredients: 8

Ingredients:

• 1 cup butter
• 2 cups brown sugar
• 2 eggs, beaten
• 2 teaspoons vanilla extract
• 1 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 2 cups coarsely chopped pecans

How to cook:

1. Prepare your baking pan. Grease a 9x13 baking pan with shortening (do not use spray) Line pan with parchment paper then grease parchment paper. Set aside.
2. In a medium sauce pan, melt butter over low heat. Stir in brown sugar and continue to heat, over medium low heat for about 5 minutes, stirring constantly. Remove from heat.
3. Add in eggs and vanilla, making sure to combine completely. Add flour, baking powder and salt, stir again. Fold in pecans.
4. Pour batter into prepared pan, gently pushing batter to edges and corners.
5. Bake in a preheated 350 degree oven for 25-30 minutes. Remove from oven when top is crisp and edges are starting to pull away from sides of pan. Do not overbake.
6. Let cool completely in pan. Using parchment paper, lift blondies out of pan to a cutting board, cut into squares.

Notes: The BEST Southern Praline Pecans Recipe, Ingredients · 1 cup (207g) sugar · 1 cup (225g) packed light brown sugar · 3/4 cup (180ml) heavy whipping cream · 4 tbsp (56g) unsalted butter, cut

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recipes that use praline pecans

Pecan Praline Cake

Three layers of fluffy white cake baked with candied pecans, then soaked in pecan flavored syrup, topped with spiked cream cheese frosting.
Provided by: Mary | The Cake Chica
Total time: 240 minutes
Cook time: 60 minutes
Prep time: 60 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 25

Ingredients:

• Rimmed baking sheet
• 3 8-round cake pans
• Nonstick baking spray
• Stand mixer
• 1 large egg white, at room temperature
• 1 tablespoon water
• ½ cup (3.5 ounces) light brown sugar
• 1 ½ cups pecan halves
• 1 cup whole milk, at room temperature
• 6 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 2 ¼ cups (9 ounces) cake flour
• 1 ¾ cup (12 ¼ ounces) granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 12 tablespoons butter, cut into 12 pieces and softened
• 1 ½ cups finely chopped candied pecans
• 3 tablespoons water
• 3 tablespoons granulated sugar
• 1 tablespoon pecan liqueur or bourbon
• 1 cup (16 tablespoons/2 sticks) unsalted butter, at room temperature
• 3 cups (12 ounces) powdered sugar
• 1 tablespoon pecan liqueur or bourbon
• 1/8 teaspoon salt
• 2 8-ounce packages cream cheese, cut into cubes and softened

Nutrition:

• Calories: 740 calories
• Carbohydrate: 59 grams carbohydrates
• Cholesterol: 122 milligrams cholesterol
• Fat: 49 grams fat
• Fiber: 3 grams fiber
• Protein: 11 grams protein
• Saturated Fat: 19 grams saturated fat
• Serving Size: 1 serving
• Sodium: 774 grams sodium
• Sugar: 32 grams sugar
• Trans Fat: 1 grams trans fat
• Unsaturated Fat: 27 grams unsaturated fat

How to cook:

1. Adjust and oven rack to the center position and heat oven to 300 degrees. Line a rimmed baking sheet with parchment paper or silicone mat. Using a fork beat the egg white and water in a medium sized bowl until foamy. Add the brown sugar and stir until the sugar dissolves. Add the pecans and toss to coat. Spread the pecan mixture onto the prepared baking sheet and bake for about 25 minutes, until the nuts are brown and crisp. Stir occasionally. Remove from the oven and loosen the pecans from the baking sheet. Cool pecans on the baking sheet completely.
2. Adjust an oven rack to the middle position and heat oven to 350 degrees. Spray 3 8-inch round cake pans with nonstick baking spray and set aside.
3. In a bowl, whisk together milk, egg whites and vanilla extract. In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the milk mixture and pour the remaining to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup milk mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Stir in the chopped pecans with a rubber spatula by hand.
4. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, switching and rotating pans halfway through baking.
5. Let cakes cool in their pans on wire racks for 10 minutes. Invert cakes on to wire racks to cool completely, about 2 hours.
6. In a small saucepan combine the water and sugar and cook over medium heat until the sugar dissolves and mixture comes to a simmer. Remove from the heat and stir in the pecan liqueur.
7. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for 5 minutes. Add the powdered sugar, pecan liqueur and salt. Reduce the speed to low and beat for 1 minute.
8. Increase the speed to medium and beat until fluffy, about 4 minutes. Reduce the speed to medium-low and add the cream cheese and beat until smooth, about 1 minute. Do not over beat or the frosting will become soupy.
9. Place one cake layer on a cake platter and poke a few holes on top of the cake with a wooden skewer. Brush some of the syrup on top. Top cake with about 2/3 cup cream cheese frosting and spread evenly. Place a second cake layer on top and poke holes on the top of the cake with a wooden skewer. Brush the top with syrup. Add about 2/3 cup frosting on top and spread evenly over the top. Place the last cake layer on top (bottom side up) and poke holes on top with a wooden skewer. Brush syrup on top.
10. Add frosting on the top and sides of cake, removing excess frosting as you go. Place remaining frosting in a piping bag and decorate as you wish. Top with pecan praline topping.

Notes: Best Cookie Recipe Using Costco Kirkland Signature Praline Pecans, Soft, chewy, sweet and oh so good! Recipe for oatmeal praline pecan cookies using the Costco Kirkland Signature Praline Pecans.

Pecan Bread

Pecan Praline Bread is a delicious quick bread recipe with a tender crumb and a ribbon of brown sugar pecans for added sweetness and crunch!
Provided by: Samantha Skaggs
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 14

Ingredients:

• 1/4 cup 1/2 stick unsalted butter
• 1/2 cup packed brown sugar (I prefer light, but dark will work, too)
• 1/8 teaspoon salt
• 3/4 cup chopped pecans (toasted or untoasted)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil (such as sunflower or safflower)
• 1 cup sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup finely chopped pecans (toasted & cooled)

Nutrition:

• Calories: 4250 kcal
• Carbohydrate: 534 g
• Protein: 57 g
• Fat: 218 g
• Saturated Fat: 49 g
• Cholesterol: 475 mg
• Sodium: 3957 mg
• Fiber: 19 g
• Sugar: 325 g
• Serving Size: 1 serving

How to cook:

1. Adjust a rack to the center position and preheat the oven to 350°F. Grease a full-sized loaf pan (approximately 9" X 5" X 3") and line with parchment paper that slightly extends above the top edge of the pan, all the way around (see notes above the recipe for more detailed explanation). Set aside.
2. In a small saucepan set over medium-high heat, add the butter, brown sugar, and salt. Allow to start melting and stir to combine. Bring to a boil, stirring occasionally, then remove from the heat and stir in the chopped pecans until well combined. Set aside to slightly cool.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, blend together the buttermilk, oil, and sugar until well-incorporated. Beat in the eggs, one at a time, and then the vanilla. Slowly stir the dry ingredients into the wet ingredients until just combined, then fold in the finely chopped toasted pecans.
4. Pour the batter into the prepared loaf pan. Evenly pour about two-thirds of the pecan praline mixture over the top. Use a butter knife to gently swirl the pecan praline mixture into the bread, only going about halfway down into the batter (not all the way to the bottom). Pour the remaining pecan praline mixture over the top without swirling.
5. Bake in preheated oven for 45 minutes. Lay a piece of foil over the top of the bread (so that the pecans on top don't burn) and then bake for 10 to 15 minutes longer, until a toothpick inserted in the center of the bread comes out clean (but be careful not to overbake).
6. When the bread tests done, remove it from the oven and place the pan on a cooling rack for 15 minutes. Use the parchment paper sling to carefully lift the bread out of the pan and onto the cooling rack. You may gently peel back the parchment paper once the bread has cooled a bit more.

Notes: Praline Recipes, Staff Picks · Pecan Praline Cookies · Chocolate Praline Layer Cake · Praline Pumpkin Pie II · Praline Strips · Praline Sundae Topping · Southern Praline Pecan Cake.

Praline Pecans

Melt-in-your-mouth praline pecans are an old-fashioned Southern treat. With minimal ingredients and just a few minutes, you make this delicious candy in your very own kitchen.
Provided by: Jen Sobjack
Total time: 55 minutes
Cook time: 30 minutes
Prep time: 25 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

• 1 cup (200 g) granulated sugar
• 1 cup (210 g) light brown sugar
• 1/4 cup (56 g) unsalted butter, cut into pieces
• 1/2 cup (120 ml) whole milk
• 1 tablespoon light corn syrup
• 1 1/2 cups (175 g) chopped pecans
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Nutrition:

• Calories: 158 calories
• Carbohydrate: 21 grams carbohydrates
• Cholesterol: 7 milligrams cholesterol
• Fat: 8 grams fat
• Fiber: 1 grams fiber
• Protein: 1 grams protein
• Saturated Fat: 2 grams saturated fat
• Serving Size: 1 praline
• Sodium: 59 milligrams sodium
• Sugar: 20 grams sugar
• Trans Fat: 0 grams trans fat
• Unsaturated Fat: 6 grams unsaturated fat

How to cook:

1. Line two baking sheets with a silicone mat or parchment paper; set aside.
2. Preheat oven to 350°F. Spread chopped pecans onto an unlined baking sheet. Bake for 10 minutes. Set aside to cool completely.
3. Combine both sugars, butter, milk, and corn syrup in a large saucepan.
4. Cook over high heat, stirring constantly until the temperature reaches 230°F on an instant-read thermometer.
5. Add the pecans and continue to cook while stirring until the temperature reaches 237°F.
6. Remove from heat, stir in the vanilla and salt.
7. Let the mixture sit, without stirring, until cooled to 212°F. Once cooled, stir vigorously until thickened to a satin consistency. It should be thick enough to spoon out.
8. Quickly spoon 1 1/2 tablespoon portions onto the prepared baking pans and allow them to cool until firm.
9. When pralines are cool and firm, store in an airtight container.

Notes: Easy Creamy Pecan Pralines Recipe, Ingredients ; 1 1/4 cups sugar ; 3/4 cup packed brown sugar ; 1 1/2 cups pecans ; 1 tablespoon vanilla extract Cook: 10 minsTotal: 50 mins