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Pecan-Praline
Recipe Summary
Yield: Makes enough topping for two 9-inch pies
Ingredients
Ingredient Checklist
Vegetable oil, for baking sheet
1 cup sugar
1 cup whole pecans, lightly toasted
Gallery
Pecan-Praline
Recipe Summary
Yield: Makes enough topping for two 9-inch pies
Gallery
Pecan-Praline
Pecan-Praline
Pecan-Praline
Recipe Summary
Yield: Makes enough topping for two 9-inch pies
Recipe Summary
Yield: Makes enough topping for two 9-inch pies
Yield: Makes enough topping for two 9-inch pies
Makes enough topping for two 9-inch pies
Ingredients
Ingredients
- Vegetable oil, for baking sheet
- 1 cup sugar
- 1 cup whole pecans, lightly toasted
Directions
Lightly coat a baking sheet with vegetable oil; set aside.
Mix together sugar and 1/4 cup water in a medium heavy-bottomed saucepan over medium heat. Cover and cook, without stirring, until an amber-colored syrup has formed, about 8 minutes. Remove from heat and add pecans. Pour mixture onto prepared baking sheet; let cool completely.
When praline has cooled, coarsely chop praline. Praline should be kept in an airtight container at room temperature.
Reviews (3)
Add Rating & Review
23 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
8
1 star values:
5
Reviews (3)
Add Rating & Review
23 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
8
1 star values:
5
Add Rating & Review
23 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
8
1 star values:
5
23 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
8
1 star values:
5
23 Ratings
5 star values:
3
4 star values:
2
3 star values:
5
2 star values:
8
1 star values:
5
- 5 star values:
- 3
- 4 star values:
- 2
- 3 star values:
- 5
- 2 star values:
- 8
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
12/02/2007
I made the praline-pecan topping and it was too coarse. I used my mini cuisinart and pulverized the topping and sprinkled it on the top of my cooled pie. The pulverized mixture was soo much better and did not overpower the pumpkin mixture. The crust was delicate and the design on the pie crust was a work of art. "simply delicious"
Joan
Martha Stewart Member
Rating: Unrated
11/21/2007
why did some of the sugar crystalize and some stay looking clear???
Martha Stewart Member
Rating: Unrated
11/16/2007
I used to do whole pecans drizzled with maple syrup, but I like this way too.
Martha Stewart Member
Rating: Unrated
12/02/2007
I made the praline-pecan topping and it was too coarse. I used my mini cuisinart and pulverized the topping and sprinkled it on the top of my cooled pie. The pulverized mixture was soo much better and did not overpower the pumpkin mixture. The crust was delicate and the design on the pie crust was a work of art. "simply delicious"
Joan
Rating: Unrated
Rating: Unrated
11/21/2007
why did some of the sugar crystalize and some stay looking clear???
Rating: Unrated
11/16/2007
I used to do whole pecans drizzled with maple syrup, but I like this way too.
All Reviews for Pecan-Praline
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pecan-Praline
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
