Time 1h20m Number Of Ingredients 17 Steps:
In a large mixing bowl, beat the butter, oil, and sugars until combined. Beat in eggs, vanilla, and caramel extract. In a large bowl, whisk together flour, baking soda, and cream of tartar. Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix. Line baking sheets with parchment paper or silicone baking mats. Drop dough by small teaspoonfuls onto baking sheets. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned. Remove to wire racks to cool. In a large saucepan over medium heat, melt the butter. Add brown sugar, vanilla, and caramel extract, whisking to combine. Bring to a simmer and cook until sugar is dissolved, stirring frequently, about 3 minutes. Add heavy cream. Bring to a boil, stirring constantly, then remove from heat. Cool for 3 minutes. Whisk or beat in 2 1/2 cups powdered sugar. Add additional powdered sugar, as needed, to achieve a thick, but spreadable consistency. Frosting sets quickly, but you can microwave it for 7-8 seconds (that’s it) to thin it back out for spreading, as needed. Spread icing over cookies, sprinkle with pecan halves or chopped pecans, and allow to set.
Time 50m Number Of Ingredients 6 Steps:
Gather the ingredients. Lay an 18-inch sheet of waxed paper or parchment paper on the countertop. Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients. In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk. Place the pan over medium heat, whisk to blend, and cook until the mixture reaches the soft-ball stage or 235 F when measured with a candy thermometer. Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon. Add the pecans and vanilla and continue stirring with a wooden spoon until the mixture is no longer shiny and thickens but is not too stiff. The candy should spread slightly when you spoon it onto the paper. Use a tablespoon to spoon mounds of the candy onto the waxed paper or parchment, making sure that there are pecans in each praline. Let the candy stand at room temperature until firm, about 30 minutes.
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.
More about “super easy amish praline pecan crunch recipes”
Yield 16 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray. Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.
