Best 7 Pecan Praline Topping Recipes

PEAR SPICE CAKE WITH PECAN PRALINE TOPPING

Steps:

• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan over medium heat until melted and brown, about 3 minutes. Pour into large bowl. Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger. Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into prepared pan. Bake until cake is dark brown and tester inserted into center comes out with some moist crumbs attached, about 1 hour 10 minutes.
• Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to loosen. Release pan sides. Place cake on platter.
• Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at room temperature.

SPICED APPLE-PECAN LOAF WITH PECAN PRALINE TOPPING

Steps:

• Position the rack in the center of the oven and preheat to 350°F. Generously butter a 9x5-inch loaf pan. Whisk the flour and the next 4 ingredients to blend in a medium bowl. Using an electric mixer, beat the butter, sugar and brown sugar until light and fluffy. Beat in the eggs, one at a time. Mix in the flour mixture. Add the apples, 2/3 cup pecans and raisins and stir until just combined. Transfer the batter to the prepared pan, smooth the top. Bake until the top of the loaf is set, about 25 minutes. Meanwhile: stir the pecans, brown sugar and melted butter to blend for topping. Remove the pan from the oven and spoon the topping carefully over the top of the loaf. Return the pan to the oven and continue baking until a tester inserted in the center of the loaf comes out clean, about 25 minutes, longer. Cool the loaf in the pan on a rack about 10 minutes. Carefully turn the loaf out and cool completely. (Bread can be baked 3 days ahead. Cover tightly with plastic wrap.) For Mini Loaves: Brush 3 (5.72 x 3.94 x 1.88) inch aluminum loaf pans generously with butter. Divide batter among pan; smooth top. Bake until the top of the loaves are set, about 25 minutes. Carefully top the loaves with the pecan mixture, dividing evenly. Continue baking until a tester inserted in the center of the loaf comes out clean, about 20 minutes longer.

DESSERT, CAKE: BANANA CAKE WITH PECAN PRALINE TOPPING RECIPE - (4.5/5)

Steps:

• preheat oven to 350. grease and flour a 9 inch SQUARE pan. cream sugar, butter, and bananas until smooth and creamy. beat in buttermilk, rum, and egg. blend in all remaining cake ingredients. pour into pan. bake 25 to 30 minutes, or until toothpick comes out clean. cool completely, then spread with topping. for topping: bring butter and sugar to a boil in a small saucepan. cook over medium heat, stirring, 1 minute or until slightly thickened. let cool 10 minutes. beat in milk, powdered sugar, and vanilla. stir in nuts.

WONDERFUL SWEET POTATOES WITH PECAN PRALINE TOPPING

Steps:

• Mix together mashed potatoes, butter, eggs, vanilla and pumpkin pie spice.
• Pour into a 9x13 baking dish.
• Mix together flour, butter, brown sugar and pecans and crumble over the top of the sweet potato mixture.
• Bake at 350 degrees for 30 minutes.

BUTTERMILK SKILLET CAKE WITH PECAN PRALINE TOPPING

Steps:

• 1. Preheat your oven to 375' F. Grease and flour an 8" over safe (ie: cast iron) skillet, along the bottom and up the sides. Joy says a 9" cake pan will work as well. Don't make up your mind yet....please.
• 2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
• 3. In another medium bowl, with a stand or hand mixer, cream together the granulated sugar and butter until fully incorporated, about 3 minutes.
• 4. Add the egg and yolk, one at a time, beating for 1 minute between the two.
• 5. Beat in the vanilla.
• 6. Now....with the mixer on low, add half of the flour. Beat until incorporated. Add the buttermilk, and beat again until incorporated. Finally, beat in the remaining flour until almost fully incorporated. Stop beating and continue with a spatula to fully incorporate the flour.
• 7. Pour / spoon the batter into your prepared pan.
• 8. Smooth the batter in the pan evenly. (Put a pan on the bottom rack. Just in case.) Bake for 30 minutes until a toothpick inserted in the center comes out clean.
• 9. While things of unknown magnitude are going on in the oven....you should make the pralines: Combine the brown sugar, butter, cream and salt in a medium saucepan. Bring to a soft boil and let boil for 3 minutes. Keep an eye on it. It likes to get a little rambunctious....just stir it down.
• 10. After 3 minutes, remove from heat and stir in the vanilla and nuts. Allow to set for about 20 minutes to thicken up a bit.
• 11. Once the cake is out of the oven, and while it's still warm pour the praline over the whole thing.

PUMPKIN PIE WITH PECAN PRALINE TOPPING

Steps:

• 1. Put a rack in the center of the oven and preheat the oven to 400°F. 2. Roll out the pie crust, put it in a pie dish, and refrigerate until ready to fill. 3. For the filling, combine the pumpkin purée, brown and granulated sugars, cinnamon, ginger, nutmeg, allspice, cloves, cardamom, and salt in a medium saucepan set over medium heat. Cook, stirring, until the mixture begins to bubble and become fragrant, 5 to 7 minutes. Transfer the mixture to a medium bowl. Stir in the heavy cream. Whisk in the eggs and vanilla. 4. Transfer the filling to the prepared pie crust. Bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the pie no longer jiggles in the center, 40 to 50 minutes. 5. Meanwhile, for the topping, in a medium saucepan set over medium-low heat, combine the brown sugar, butter, cream, and salt. Bring to a simmer and cook until thick and bubbly, 3 to 5 minutes. Remove the pan from the heat and stir in the vanilla and pecans. 6. Let the pie cool for 30 minutes before topping. The pie will settle and deflate slightly. That's great. 7. Check to see that the praline topping is still pourable. If it has hardened too much, heat it over low heat until just pourable, or microwave for 30 seconds. Pour the topping evenly over the pie. The topping may seem loose, but will thicken and harden as it cools. Let cool completely before serving. I like my pumpkin pie served cold, so I store my pie in the refrigerator until serving time. 8. The pie will last, well wrapped in the refrigerator, for up to 4 days.

PECAN PRALINE TOPPING

Steps:

• Preheat oven to 300°F. Butter rimmed baking sheet. Using fork, beat egg white and 1 tablespoon water in medium bowl until foamy. Add brown sugar and stir until sugar dissolves. Add pecan halves and toss to coat. Spread pecan mixture on prepared baking sheet (some egg white-sugar mixture will flow out onto baking sheet). Bake until nuts are deep brown and crisp, stirring occasionally, about 25 minutes. Remove from oven; stir to loosen nuts from baking sheet. Cool nuts completely on sheet. (Can be prepared 3 days ahead. Store in airtight container at room temperature.)