Best 5 Cinnamon Praline Nuts Recipes

CINNAMON SUGARED PECANS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
• Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven until fragrant and crisp, about 25 minutes.

EASY CINNAMON PECAN PRALINE RECIPE

Steps:

• Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot, making sure the tip reaches the bottom. Measure both sugars, cream, butter, and cinnamon into the pot.
• Meanwhile, set out two baking sheets lined with parchment paper.
• Once the mixture starts to boil, stir. Continue to cook and stir until it reaches 235°F. Turn off the heat but leave the pot on the burner to keep warm. Quickly stir in the pecans, salt, and vanilla.
• Once the pecans are fully coated, use a large tablespoon or cookie scoop to QUICKLY spoon clumps of candy mixture onto the baking sheets. WORK FAST. The praline mixture starts to dry and harden quickly and does not reheat with the original texture. It's common to have one "pretty" pan of pralines and one ugly pan (that tastes just as good) if you don't work fast. This is a time when two sets of hands is very helpful! *But be careful - hot molten sugar can be dangerous.
• Allow the praline pecans to dry, then move to an airtight container until ready to serve.

CINNAMON PRALINE ICE CREAM

Steps:

• Use oil to lightly grease a cookie sheet. Place white sugar and water in a small heavy pot and stir to combine. Turn on heat to medium and cook mixture, swirling occasionally but not stirring, until bubbling stops and sugar turns medium amber. Quickly stir in almonds and pour mixture onto greased cookie sheet. Let cool. Turn cookie sheet over onto piece of waxed paper and rap bottom sharply to release praline. Break praline up into large chunks then blend briefly in food processor to form pebble-sized pieces. Set aside.
• Combine milk and cinnamon sticks in a saucepan and bring to the simmer. Turn off heat and let infuse for 30 minutes. Whisk together brown sugar and egg yolks until thick and pale brown. Bring milk back to a simmer and pour about one cup over egg mixture in bowl, whisking constantly. Pour egg mixture into saucepan and cook gently over very low heat, stirring constantly with a wooden spoon, 10 minutes until well thickened. Stir in cream to stop the cooking and pour the mixture through a fine strainer into a clean bowl. Whisk in vanilla, ground cinnamon, and salt. Refrigerate mixture until cold.
• Freeze in ice cream machine; while still soft, fold in the praline pebbles. Scrape into container, cover, and freeze until solid.

CANDIED PECANS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

PRALINE PECANS

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.