Time 35m Yield 32 Number Of Ingredients 6 Steps:
Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water. Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.
Time 8h50m Yield 8 Number Of Ingredients 9 Steps:
Grease a 9x13-inch baking dish. Whisk eggs, half-and-half, 1 tablespoon brown sugar, and vanilla extract in a bowl until mixture is smooth and brown sugar has dissolved. Pour 1 cup egg mixture into prepared baking dish. Arrange slices of French bread into baking dish and pour remaining egg mixture evenly over bread. Cover and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat; mix 3/4 cup brown sugar and maple syrup into butter, stirring until smooth. Bring syrup to a boil, reduce heat to low, and simmer for 1 minute, stirring constantly. Stir pecans into syrup. Spoon pecan praline syrup evenly over French toast casserole. Bake casserole in the preheated oven until set and golden brown, about 30 minutes.
Time 8h45m Yield 8 Number Of Ingredients 10 Steps:
Mix half-and-half, eggs, vanilla, and 1 tablespoon dark brown sugar together in a large shallow bowl; add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch casserole dish. Place casserole dish in the preheating oven to melt butter, about 5 minutes. Swirl butter over bottom of the dish. Spread brown sugar, maple syrup, and pecans over the melted butter. Arrange soaked bread atop pecan mixture. Bake in the preheated oven until French toast is cooked through, 30 to 35 minutes. Sprinkle with confectioners’ sugar.
Time 2h20m Yield 16 Number Of Ingredients 13 Steps:
Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside. In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot. In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan. Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.
Number Of Ingredients 7 Steps:
Preheat oven to 200°F. In a large mixing bowl, add the cereal and pecans. Set aside. In a medium-sized saucepan, combine the butter, brown sugar and corn syrup. Cook on medium-high heat until it comes to a boil. Reduce the heat to low-medium and let the mixture boil for 5 minutes; remove from the heat. Stir in the vanilla and salt. Pour the mixture over the cereal and pecans and stir until the pieces are evenly coated, being careful not to crush the cereal. Divide the mixture between two sheet pans* and spread out evenly. Bake for 1 hour, stirring each pan of praline crunch every 15 minutes. Let cool and store in an airtight container.
Time 1h15m Yield 10 cups, 20 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well. In large microwaveable bowl, combine sugar, corn syrup and margarine. Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling. Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.
Time 1h10m Yield 10 cups. Number Of Ingredients 7 Steps:
In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.
Time 25m Yield 8 cups popcorn Number Of Ingredients 6 Steps:
Set oven to 325 degrees. In a medium saucepan, combine butter, honey and brown sugar; cook, and stir over medium heat until mixture comes to a full boil. Stir in baking soda (the mixture will foam). In a large bowl, combine popcorn and nuts. Pour in the hot syrup; mix well to coat. Spread mixture evenly on a large buttered cookie sheet. Bake, until a deep golden brown (about 15 minutes), stirring every 5 minutes. Cool, and store in a tightly covered container for up to 4 days.
More about “praline pecan crunch recipes”
Time 30m Yield 3 cups. Number Of Ingredients 8 Steps:
In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring., Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
