Coconut Pecan Praline candy

Growing up my father would make pralines and this recipe reminds me of those good-times helping him in the kitchen vigorously stirring the saucepan making sure not to burn the sugar.  Pralines are Louisiana candy, although i seem to find them more in Texas than Louisiana.

Here are some tips i found useful for this recipe;

  1. STIR STIR STIR or else he sugar will burn
  2. have everything prepared because once it reaches 235*F you will have to move FAST so I doesn’t cool in the bowl

Coconut Pecan Praline Candy

 

Ingredients

 

2 1/2 cups granulated sugar

1/2 cup evaporated milk

1/2 cup corn syrup

1 stick (1/2 cup) salted butter

1 tsp vanilla extract

2 1/2 cups chopped pecans

2 cups sweetened shredded coconut

 

Instructions

 

In a medium-sized bowl, combine coconut and pecans; set aside.

 

In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil — let boil until temperature reaches 235*F.

 

Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken.

 

Drop by large spoonfuls on wax paper. Let harden completely — about an hour to an hour and a half — before serving.

 

original source: http://www.confessionsofacookbookqueen.com/2013/12/no-bake-coconut-pecan-praline-cookies/

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Inside out chocolate chip cookies

 

These cookies are so delicious, you will not have them for long. I searched online for the perfect white chocolate chip cookie and came across Sallys Baking Addiction Inside out chocolate chip cookies. These cookies are so yummy and delicious, you will not have them for long. They melt in your mouth and are great with a big glass of cold milk.

Ingredients

  • 1/2 cup (1 stick) salted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar (or light brown sugar)
  • 1 large egg, room temperature preferred*
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup + 2 Tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 2 Tablespoons milk
  • 1 and 1/4 cup white chocolate chips, plus a few more to sprinkle on top
  • 1 and 1/4 cup halved or chopped nuts of your choice
 

Instructions:

  1. Using a handheld or stand mixer, cream the butter on medium speed for about 20 seconds. Add the sugars with the mixer running on medium speed. Cream it all together until light and fluffy. Beat in the egg and vanilla. Scrape down the sides of the bowl as needed.
  2. In a separate medium size bowl, toss the flour, cocoa powder, baking soda, and salt together. Slowly add to the wet ingredients with the mixer running on low. The dough will be very thick. By hand, stir in the milk, then fold in the white chocolate chips. The dough will be thick and very sticky. Chill for at least 2 hours and up to 36 hours, covered. Chilling is mandatory.
  3. Preheat oven to 350*F degrees. Line a large baking sheet with parchment paper or silicone baking mat. Set aside.
  4. Take 2 Tablespoons of chilled dough and roll into a ball. Place on cookie sheet and press a few more white chocolate chips on the tops, if desired.
  5. Bake for 12 minutes. Cookies will appear undone and very soft. Press down (gently) if cookies are too puffy. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Notes

* To bring the egg to room temperature, put the egg in hot water (not boiling) for 5-8 minutes. 

Recipe source: sallysbakingaddiction.com