Melt shortening in 2-quart saucepan.
Add remaining ingredients, except frosting, and mix well.
Spread in greased 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 25 to 30 minutes.
Cool slightly in pan on rack.
Spread with Praline Frosting.
When cool, cut into bars.
Makes about 2 1/2 dozen.
Put nuts on Teflon cookie sheet.
Bake at 375\u00b0 for 15 minutes. Stir often.
Remove from oven.
Preheat the oven to 200\u00b0C/fan180\u00b0C/gas 6. In a small bowl, mix the nuts with the egg white.
Mix together the sugar and spices, and then scatter over the nuts. Mix together well and spread out on a baking sheet. Bake for 10 minutes.
Set aside to cool completely, then serve in bowls.
he almond praline, preheat oven to 350\u00b0F. Place nuts, in single
ith parchment paper. Sprinkle with nuts.
Place 1 cup water
or the praline, spread 1/4 cup of the nuts on a
ith parchment paper. Arrange macadamia nuts on prepared pan. In a
br>To make the peanut praline, sprinkle nuts over prepared baking tray
or overnight.
CRUSHED HAZELNUT PRALINE:.
Coat a rimmed baking
b>praline, line a baking pan with parchment paper. Sprinkle with macadamia nuts
an.
For the almond praline, combine the sugar and 1
For the whipped praline butter, beat the butter in
eanwhile, to make the almond praline, sprinkle almonds over a baking
br>Meanwhile, for the hazelnut praline, combine sugar and 1/4
Butter baking sheet and large bowl.
Toast pecans and almonds until light brown.
Combine popped corn and nuts in a large bowl.
Heat sugar, butter, 1/4 cup Praline liqueur and corn syrup in a heavy 2 quart saucepan.
Stir over medium high heat, to 275~, or until soft crack stage.
Remove from heat, stir in 1 tbls. Praline liqueur and salt.
Pour over the popcorn and nuts.
Mix and spread immediately on baking sheet.
Let stand 1 hour. Break into bite sized pieces.
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs slightly. Combine sugar and cornstarch, and gradually mix into eggs. Stir in melted butter or margarine. Add praline liqueur, pecans, and chocolate pieces. Pour filling into pie shell.
Bake for 45 to 50 minutes. While pie is still warm, brush a little praline liqueur over pie with pastry brush. Chill 3 hours before serving.
For praline: Spray rimmed baking sheet with
Grease an 8 x 8-inch pan or double recipe and grease a 9 x 13-inch pan or cookie sheet.
Melt shortening over low heat. Remove from heat; blend in egg and brown sugar.
Combine flour, baking powder and salt; add to first mixture.
Mix well.
Add vanilla and nuts; mix well.
Spread in pan; bake at 350\u00b0 for 25 minutes, or until light touch leaves a slight dent.
Do not overbake.
Cut into squares while warm.
Keeps well in a sealed container.
Brown nuts and coconut in margarine to make praline mixture; set aside to cool.
Mix softened cream cheese with sweetened condensed milk; fold in Cool Whip.
Put 1/4 cream cheese mixture in each pie shell, then add 1/4 praline mixture.
Drizzle on 1/4 jar of topping.
Repeat layers, ending with cream cheese mixture topped with drizzle of butterscotch topping.
Make Praline Crust and chill 15 minutes before using.
In large bowl of electric mixer at high speed, beat together sour cream, eggs and vanilla until blended.
Pour into chilled Praline Crust.
Bake in a preheated 325\u00b0 oven on center rack until a cake tester inserted in center comes out clean, about 1 hour.
Cool, then chill.