I seem to be addicted to the idea of praline anything lately. Putting this here for safe keeping (in case I ever think of something that must absolutely be smothered in praline butter!). It comes from the Better Homes and Gardens book "Old-Fashioned Home Baking." Prep and cook times are guesses.
My Private Note
Units: US | Metric
- 1In a heavy 6-inch skillet evenly spread out the sugar.
- 2Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
- 3Carefully add pecan and 1 tbl butter or margarine.
- 4Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
- 5Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
- 6Cool. Break into small clusters.
- 7Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
- 8In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
- 9If not serving immediately, cover and chill.
- 10Let the butter stand at room temperature for about 1 hour before serving.
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Nutritional Facts for Praline Butter
Serving Size: 1 (39 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 248.6
- Calories from Fat 214
- Total Fat 23.8 g
- Saturated Fat 11.4 g
- Cholesterol 45.7 mg
- Sodium 122.6 mg
- Total Carbohydrate 9.6 g
- Dietary Fiber 0.8 g
- Sugars 8.7 g
- Protein 1.0 g