Iyaaji
@iyaaji
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Enjoy your weekend with pecan pralines:
Ingredients:
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) light corn syrup
- 1/2 cup (120ml) water
- 1 tablespoon (15g) unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) pecan halves
- Pinch of salt
Instructions:
1. Line a baking sheet with parchment paper.
2. In a medium saucepan, combine sugar, corn syrup, and water. Place over medium heat, stirring occasionally.
3. Bring the mixture to a boil, then reduce heat to medium-low.
4. Simmer for 10-12 minutes or until the mixture reaches 235°F (118°C) on a candy thermometer.
5. Remove from heat and stir in butter, vanilla extract, and salt until combined.
6. Let the mixture cool slightly, about 5 minutes.
7. Stir in pecan halves until they're evenly coated with the sugar mixture.
8. Drop the pecan mixture by tablespoonfuls onto the prepared baking sheet.
9. Let the pralines cool and set completely, about 30-40 minutes.
10. Once set, store the pralines in an airtight container. 0 reply
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ALMOND CAKE
Ingredients
- 2 1/4 cups (285g) all-purpose flour
- 1 cup (200g) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (120g) sliced almonds
- 1/2 cup (115g) unsalted butter, softened
- 2 teaspoons almond extract
- 1 cup (240ml) whole milk, at room temperature
Instructions
1. Preheat the oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, sliced almonds, and almond extract.
4. Add the softened butter to the egg mixture and whisk until smooth.
5. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pans for 5 minutes before transferring. 27 replies
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