Best 7 Caramel Macadamia Pralines Recipes

SALTED CARAMEL & MACADAMIA PRALINES

Steps:

• First lay a big sheet of baking parchment over your work surface for later. Now mix all the ingredients, with 1 tsp sea salt, in a large saucepan. Cook over a low heat, stirring occasionally, until the sugar has melted, then turn up the heat and bring to the boil.
• When boiling, add a sugar thermometer and stir continuously until it reaches hard-ball stage (see tip, left). Remove the pan from the heat, keep stirring for 30 secs then, working quickly using a wooden spoon, drop spoonfuls of the mixture onto the parchment - they'll spread a little, so leave room as you dollop. The mixture will thicken fast, if you don't work quickly it'll get too thick to settle into flat pralines.
• Scatter a few more salt flakes over each, then leave the pralines to cool and harden. They'll keep in an airtight container for a few days. But they're at their best within 24 hrs of making.

MACADAMIA CARAMEL TART

Steps:

• In a food processor, combine the flour, 1/2 cup sugar and butter. Cover and pulse until blended. Add eggs; pulse until blended. On a lightly floured surface, gently knead dough 5 times or until a ball is formed., Between two sheets of waxed paper, roll two-thirds of dough into a 13-in. circle; press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Cover and chill. Roll remaining dough into a 9-in. circle; chill., In a large heavy skillet, cook and stir the remaining sugar over medium heat until melted and dark brown, about 20 minutes. Slowly stir in cream until blended. Remove from the heat; stir in nuts. , Cool for 15 minutes. Pour into prepared pan. Top with 9-in. pastry circle. Fold pastry from sides of pan over the top pastry; seal edges with a fork. Brush top with egg white., Bake at 325° for 50-55 minutes or until golden brown. cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.

CHOCOLATE-CARAMELIZED MACADAMIA NUTS

Steps:

• Place granulated sugar and macadamia nuts in a 4-quart saucepan. Cook over medium-high heat, stirring constantly with a wooden spoon, until the sugar melts and begins to recrystallize and the nuts become white and coated with sugar, about 12 minutes. Transfer the nuts to a baking sheet, and set aside until cool enough to handle. Separate the nuts, and let cool completely.
• Line a baking sheet with parchment paper. In a medium bowl, melt the chocolate in the top of a double boiler or a heatproof bowl set over a pan of simmering water. Using a fork, dip the sugared nuts in the melted chocolate, coating completely. Place on a lined baking sheet. Refrigerate until chocolate has set.
• Coat nuts a second time, as in step 2, with chocolate. Refrigerate until set.
• Sift confectioners' sugar over a baking pan. Roll nuts in sugar. Transfer the sugar and the nuts to an airtight container, and store in a cool, dry place up to 1 week.

LOUISIANA CARAMEL PRALINES

Steps:

• Place 2 cups sugar & milk in a lrg saucepan. Cook slowly, stirring often.
• At the same time, put other cup of sugar in a 2nd saucepan on low heat & stir till melted.
• Pour 2nd mixture slowly into the sugar & milk that should be read to boil & stir while adding.
• Cook slowly till a firm ball forms when dropped into cold water (238°) & remove from heat.
• Add vanilla, pecans & butter. Stir till mixture begins to thicken.
• To avoid sticking as experienced by the 1st reviewer using waxed paper which was given as an option -- drop by spoonfuls in desired size onto a lightly sprayed baking sheet or buttered cookie sheet (candies should set up immediately).

CARAMELIZED MACADAMIA NUTS

Steps:

• Heat small heavy saucepan over medium heat. Add the sugar and macadamia nuts to the pan and stir.
• Continue stirring until the sugar has melted and caramelized the macadamia nuts.
• Carefully transfer nuts onto waxed paper. Let cool - break into pieces.

CHOCOLATE PRALINES, MEXICAN STYLE

Steps:

• Line a baking sheet with parchment paper.
• Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
• Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

ORANGE, CARAMEL, AND PRALINE PASSION

Steps:

• Place all the ingredients in a blender and mix by using the on/off pulse function until the ingredients are mostly blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour the smoothie into a glass and garnish with a Cinnamon Wonton Crisp (see Great Garnishes), if desired.From SINFUL SMOOTHIES: more than 130 dessert smoothies & other indulgences. Copyright © 2004 Donna Pliner Rodnitzky. All Rights Reserved.