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Step 2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter on medium-high speed until smooth. Add the sugar and salt and beat.
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Creole Pecan Praline Bars Source: Maida Heatter's Brand-New Book of Great Cookies (Random House, 1995 ed.), pg. 5 7. This is an old New O rlean s recipe and it is a breeze. A shortbread-like base is covered with pecans a nd a praline/caramel topping. For the Crust: 4 oz. (1 stick) unsalted butter (softened) 1/4 tsp. salt 1 cup light brown sugar, firmly packed
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Step 3. Whisk together the flour, salt, and baking powder in a small bowl. Cream together the butter and light-brown sugar, using a hand mixer, in a separate, large bowl, until light and fluffy.
Creole Pecan Praline Bars The Washington Post
Prep - Lay out a sheet of parchment paper on a large, flat, clean surface. Start the praline mixture - Combine the evaporated milk and both sugars in a saucepan. Cook over medium heat, stirring constantly until about 235 degrees is reached. Finish the mixture - Remove from heat. Add the pecans and vanilla, stirring until the mixture thickens.
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Add the egg and vanilla, and mix well. Reduce mixer speed to low. Gradually add the flour, pecans, and salt. Mix just until combined. Transfer the mixture to the prepared pan, and press evenly into the bottom of the pan. Bake 15 to 20 minutes, or until the edges are lightly browned. Set aside to cool slightly.
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Preheat oven to 350ยฐ. Spray a 9-inch square baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
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Method: Put all ingredients except the pecans in a 3-quart saucepan and cook for about 20 minutes. Once boiling starts, add the pecans. Stir and cook the mixture until the liquid forms a soft ball when a little is dropped into cold water. Stir well and then drop by spoonfuls on the waxed paper.
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Preheat oven to 350. Combine crust ingredients in a food processor and pprocess until a uniform dough forms. This can take 2-3 minutes on high. Keep going until it forms a ball of dough. Press into the bottom of a 9 x 9 inch baking dish lined with parchment paper. Bake for 15-20 minutes until golden brown.
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Put all ingredients except the pecans in a 3 quart saucepan and cook for about 20 minutes, after boiling starts, stir occasionally. Add the pecans and cook the mixture until the liquid forms a soft ball when a little is dropped into cold water. Stir well and then drop by spoonfuls on wax paper. Place a few sheets of newspaper beneath the waxed.
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Preheat oven to 350ยฐF. Spray a 13 x 9 inch baking pan with cooking spray. Set aside. In a medium mixing bowl, whisk together flour, baking powder and salt. In a large bowl use an electric mixer on medium high speed to cream together butter, sugar, eggs and vanilla until fluffy and light beige in color.
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Brown Sugar Layer: melt the brown sugar and butter over medium-high heat and pour over the graham crackers. Bake for 10 minutes. Immediately move the crackers to another parchment-lined baking sheet. Let cool. Chocolate Layer: melt the chocolate morsels in the microwave, stirring at 30-second intervals, and drizzle over the bars.
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Preheat oven to 350 degrees. Prepare a 9 x 13 pan by lining the pan with aluminum foil large enough to cover the bottom and sides of the pan. Run a little bit of tap water into the pan to wet it all over. Pour out all but about a tablespoon of the water (the water helps to hold the foil in place).
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Add all ingredients to a large pot minus the pecans and vanilla. Stir mixture over medium heat until the temperature reaches 230 degrees. Fold in pecans and vanilla and stir until mixture reaches 245-250 degrees on a candy thermometer. Immediately scoop mixture onto buttered cookies sheets quickly. Allow candy to harden and cool before serving.
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Preheat oven to 350ยฐF. Arrange graham crackers in ungreased 15x10x1-inch pan. Place butter and sugar in sauce pan. Heat to boiling point; boil 2 minutes. Stir in pecans and spread evenly over crackers. Bake about 10 minutes. Cut each graham cracker in half while warm. 20. by.
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While making the pralines, boil a few cups of water in a small saucepan. Combine the butter, sugars, buttermilk, and salt into a large, heavy saucepan over low heat. Stir to combine and add the pecans in. Continue to gently but consistently stir until the sugar dissolves and starts to steam.
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Creole Pecan Praline Bars 4 oz. (1 stick) unsalted butter 1/4 tsp. salt 1 packed cup light brown sugar 2 cups sifted unbleached flour 9 oz. (2 1/2 cups) large pecan halves Adjust a rack to the center of the oven and preheat oven to 350 degrees. Prepare a 9 by 13 by 2-inch pan as follows: cut a piece of foil large enough to cover the bottom and.