PECAN PRALINE BARK

In search of something new to bake.  Searched my 'to try' files and found this quick recipe.  It turned out really well and it will be a good one to add for Christmas goodies this year.

PECAN PRALINE BARK

12-15 graham crackers

1 cup brown sugar

1 cup butter

1 teaspoon vanilla

2 cups chopped pecans

Line a cookie sheet (I used a large 10 x 15) with foil.  Spray with PAM. 

In a saucepan stir together the butter and brown sugar.  Bring to a boil and stir for 2 minutes.  Add vanilla and pecans.  Spread over crackers.  Bake at 350 for 10 minutes.  Let cool completely before breaking into pieces.

MOUNDS CHOCOLATE BALLS

Another new treat we tried while visiting my sister.  I found this recipe on Pinterest.  Of course, like anything in Texas, we added pecans which made it similar to Almond Joy.  You could leave out the nuts or use almonds and make it an Almond Joy.  For the record, I do not like dipping things in chocolate.  It is a messy job and not an easy task to make look nice.  They tasted really good though.

MOUNDS CHOCOLATE BALLS

1 stick butter, melted

2 cups powdered sugar

3 cups shredded coconut

1/2 cup chopped pecans (optional)

1 16-ounce bag chocolate chips (we used milk chocolate, but semi-sweet would be good too)

Melt butter.  Add powdered sugar and coconut and stir well to blend together.  Add nuts if using.

Roll into walnut-sized balls and place on a cookie sheet.  Place in refrigerator to chill.  Melt chocolate chips.  Dip chilled balls into chocolate and place on parchment paper to harden up.  

CHOCOLATE TOPPED PRALINES

A recent visit with my cousin and she wanted to learn how to use a candy thermometer to make pralines.  She had a recipe she had seen on Food Network from Kadea Brown for Chocolate Topped Pralines.  My usual recipe is from the Candy Man in Savannah, Georgia when I visited there but this looked easy so we tried that one.  Pralines can be tricky but this was an easy recipe and they turned out beautifully.  I did not get a picture after we drizzled the chocolate, but I am a purist when it comes to pralines and do not care for that part.

CHOCOLATE TOPPED PRALINES

1 cup granulated sugar

1 cup packed light brown sugar

3/4 cup evaporated milk

4 tablespoons butter

1/4 teaspoon baking soda

2 cups pecans halves (toasted)

1 teaspoon vanilla

Use parchment paper or silicone mat.  Set aside.  Have a tablespoon or cookie scoop ready.  In a saucepan add granulated sugar, brown sugar, evaporated milk, butter and baking soda.  Cook, stirring with a wooden spoon occasionally until the sugars are dissolved and the mixture begins to boil.  Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches the soft ball stage (235 to 240 degrees).  remove the pot from the heat and allow to cool for a few minutes.  Add the vanilla and pecans and stir vigorously until the candy begins to dull and the mixture starts to thicken. Work quickly.  Drop by heaping tablespoons or cookie scoop onto parchment paper.  If the mixture gets too thick, add a few tablespoons of hot water to thin out and continue.  Cool completely until set.  If desired melt chocolate chips and drizzle over pralines.

Oatmeal Brittle

One of the first blogs I started reading was Anna Ginsberg's Cookie Madness.  I have her blog in my Google Reader and she posts almost every day.  Recently she posted a recipe for Oatmeal Brittle.  This recipe is definitely going on my Christmas goodie list.  It is easy and delicious. This is how I made it.

OATMEAL BRITTLE

1 stick butter, melted (I used salted)
1 tablespoon light corn syrup, Karo
1/2 cup light brown sugar, packed
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon baking powder
1 3/4 cups oats (I used whole grain, not quick)
1/3 cup angel flake coconut
1/2 cup finely chopped pecans

Preheat oven to 325 degrees F. Line a 13×15 inch heavy duty rimmed baking pan with nonstick foil or parchment paper. In a large bowl, stir together the butter, corn syrup, sugar, salt, vanilla and baking powder. Add the oats and coconut and stir until thoroughly mixed. Spread the mixture as thinly as you can across the baking sheet to the edges. Set in preheated oven and bake for about 20 minutes or until edges are browned. Let cool completely on a wire rack. When cool, the cookie should be perfectly crisp. Break it into pieces. 

Pecan Pralines

It's not often that Paula Deen lets a guest come into her kitchen. On a recent episode she had "The Candy Man", Stan Strickland of Savannah's Candy Kitchen on and he made his pecan pralines. I happened to have the ingredients so I gave them a try. I've made pralines before and sometimes they turn out, and sometimes not. This recipe was easy and worked like a charm. These pralines are not gritty like some. I didn't quite let them cool down enough before I spooned them onto the paper, so they spread a little too much. Next time I will wait until they are a bit more 'cloudy' before I spoon them out. One of my 'taste testers' said it was better than a praline she ate in New Orleans, so I think that was a good compliment.

PECAN PRALINES

2 cups granulated sugar
1 cup half-and-half
1/3 stick butter
1/8 teaspoon baking soda
1 1/2 cups whole pecans (I used large pieces)

Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted. Cook until mixture reaches soft ball stage (240 degrees) on a candy thermometer. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, or buttered pan using a spoon or ice cream scoop. Let cool.

Best Ever Almond Toffee

Last month Anna over at Cookie Madness posted about making this toffee. I've always been intimidated by making candy but was inspired by Anna who I think is just amazing. Even with our humidity it turned out exactly as she describes in her post. This is great stuff. Here is a link to the recipe Best Ever Almond Toffee .

Fantasy Fudge

When I was a girl my Daddy used to make this fudge every Christmas. He would cut it into pieces and layer it with waxed paper and put it in a special dish. When asked the recipe he always said it was a closely guarded secret. (Of course the recipe was on the back of the marshmallow cream jar). Sadly he passed away when I was 16. In going through his wallet, tucked away inside was the typewritten recipe for this fudge. Several years ago they changed the recipe a bit, and even though the recipe is right there on the jar, I always pull out Daddy's recipe to use and keep the tradition of making this each year.

FANTASY FUDGE

3 cups sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1 tablespoon vanilla
1 12 oz. package semi-sweet chocolate chips
1 7 oz. jar marshmallow cream
1 cup chopped pecans

Combine butter, sugar, and milk in a heavy 2-1/2 quart pan. Bring to a full rolling boil, stirring constantly. Continue boiling for 5 minutes over medium heat. Remove from heat. Add chocolate, marshmallow cream, and vanilla. Stir quickly to melt chocolate. Pour into a buttered 9 x 13 pan. Cut into 1 inch squares.