Best 4 Praline Syrup Recipes
Indulge in the captivating realm of praline syrup, a luscious golden liquid that embodies the symphony of flavors, carrying the sweet essence of caramelized sugar, the nutty richness of pecans, and the subtle warmth of vanilla. The praline syrup journey begins with a trio of delectable recipes, each embodying the essence of this versatile ingredient. Embark on a culinary adventure as you explore the nuances of a classic praline sauce, a luscious praline glaze, and a tantalizing praline ice cream topping. Let your taste buds embark on a journey of pure bliss as you discover the endless possibilities of praline syrup.
Check out the recipes below so you can choose the best recipe for yourself!
PRALINE SYRUP
Make and share this Praline Syrup recipe from Food.com.
Provided by southern chef in lo
Categories Sauces
Time 13m
Yield 4 half-pint jars
Number Of Ingredients 5
Steps:
- Combine syrup, sugar, and water in a saucepan over medium high heat. Bring to a boil; boil for 1 minute. Remove from heat and stir in pecans and vanilla.
- Pour into hot jars, leaving 1/4 inch head space. Adjust caps and process in 10 minute boiling water bath.
OVERNIGHT FRENCH TOAST WITH PRALINE SYRUP
I discovered this dish last year while hosting a family reunion here in the Pocono Mountains. My niece brought it and shared the recipe. It's a great dish to make ahead of time and freeze; then you'll have a fancy but easy-to-prepare breakfast whenever you host overnight guests.
Provided by Taste of Home
Time 40m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15x10x1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight. , Let stand for 30 minutes. Bake, uncovered, at 400° for 20-22 minutes or until golden. , Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast.
Nutrition Facts : Calories 448 calories, Fat 16g fat (7g saturated fat), Cholesterol 194mg cholesterol, Sodium 337mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 10g protein.
SWEET POTATO DUTCH BABY WITH PRALINE SYRUP
Steps:
- Preheat oven to 400°. Place 2 tablespoons butter in a 10-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl butter to coat pan evenly. , Meanwhile, in a large bowl, whisk the eggs, milk and sweet potatoes until blended. Whisk in flour and salt. Pour into hot skillet. Bake until puffed and sides are golden brown and crisp, 20-25 minutes., In a small saucepan, combine the syrup, pecans and remaining 2 tablespoons butter. Cook and stir over medium heat until butter is melted. Remove pancake from oven; serve immediately with syrup.
Nutrition Facts : Calories 261 calories, Fat 14g fat (6g saturated fat), Cholesterol 115mg cholesterol, Sodium 210mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
PRALINE SYRUP
My mother in law gave me a "BERNARDIN guide to home preserving" book ( i guess she got tired of me phoning her every yr because i forgot how long a fruit or whatever had to be in the canner). Anyway in it was this recipe and being one of those people who love pecans ( a DQ pecan praline mudslide anyone, my personal favorite) and thought wow if this is as good as it sounds maybe my ice cream at home could be almost as good as DQ's. So I tried it and it was so yummy i could'nt believe.
Provided by hotmomma Temple
Categories Low Protein
Time 25m
Yield 3 half pint jars
Number Of Ingredients 5
Steps:
- Fill boiling water canner with water.
- Place three clean half pint mason jars in canner over high heat.
- Place snap lids in boiling water; boil 5 mins to soften sealing compound.
- Combine syrup, water and sugar in a large pan.
- Bring mixture to boil, stirring constantly; boil hard 1 minute Stir in pecans and vanilla.
- Return to a boil; boil hard six minutes.
- Ladle syrup into a hot jar to within 1/4 inch of top rim (head space).
- Remove air bubbles by sliding a rubber spatule between glass and food; readjust head space to 1/4 inch.
- Wipe jar rim removing any stickiness.
- Center snap lid on jar; apply screw band just until fingertip tight.
- Place jar in canner.
- Repeat for remaining syrup.
- Cover canner; return water to boil; process 10 mins at altitudes up to 1,000 feet.
- Remove jars.
- Cool 24 hours.
- Check jar seals (sealed lids curve downward).
- Wipe jars, labeland store in cool dark place.
Tips:
- Use a heavy saucepan to prevent the syrup from scorching.
- Stir the syrup constantly to prevent it from crystallizing.
- Use a candy thermometer to ensure the syrup reaches the correct temperature.
- If you don't have a candy thermometer, you can test the syrup by dropping a small amount into a glass of cold water. If the syrup forms a soft ball, it is ready.
- Once the syrup is ready, remove it from the heat and let it cool slightly before using.
- Store the syrup in a tightly sealed container in a cool, dark place.
Conclusion:
Praline syrup is a delicious and versatile ingredient that can be used in a variety of desserts and drinks. It is easy to make and can be stored for up to 2 weeks. With its rich, buttery flavor and crunchy praline pieces, praline syrup is sure to be a hit with your family and friends.
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