Pralines

Do you like your Pralines chewy or crystallized?  I'm a chewy gal, but what the heck, I'll share a recipe for both today.  I probably shouldn't share either recipe with you because these are so darn dangerous.  Warning - do not make pralines unless you have a crowd to share them with because you probably won't be able to resist eating them all yourself.  Yes, that nearly happened to me - had to box them up and send them to out the door with the teens.  Oh my, sooooo good!

Notes:  The crystallized pralines are ready to eat in about 30 minutes, but the chewy pralines need several hours to set up. Be sure to have all ingredients ready to go - once the sugar syrup starts to boil, things happen pretty fast.  Be sure to have a parchment or silicone lined sheet pan close by too.  For best results, don't make pralines on a rainy or humid day.

Chewy Pralines

makes 10-15

Printable Recipe

Ingredients

• 3/4 cup brown sugar

• 3/4 cup granulated sugar

• 1/4 teaspoon baking soda

• 1/2 cup heavy cream

• 1 tablespoon light corn syrup (or Lyle's Golden Syrup , my preference)

• 1 tablespoon unsalted butter

• pinch of salt

• 3/4 teaspoon pure vanilla extract 

• 1 1/2 cups pecans, whole or chopped

Directions

1. Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside. 

2. In a medium heavy-bottomed saucepan over medium heat, combine sugars, baking soda, cream, corn syrup, butter, and salt; stir to dissolve. 

3. Raise heat and bring mixture to a boil; don't stir while boiling. 

4. When mixture reaches 240F, remove from heat and stir in vanilla and pecans. 

5. Working quickly, spoon mixture into 15 equal portions onto prepared sheet pan. 

6. Cool for several hours until caramel sets. 

7. Store on silicone or wax paper, in a single layer, in an airtight container.

Crystallized Pralines

makes 10-15

Ingredients

• 1/2 cup brown sugar

• 1/2 cup granulated sugar

• 1/4 cup heavy cream

• 1 tablespoon unsalted butter

• pinch of salt

• 1/2 teaspoon pure vanilla extract

• 3/4 cup pecans, whole or chopped

Directions

1. Have all ingredients ready, and have a silicone or parchment lined sheet pan prepared and set aside. 

2. In a small heavy-bottomed saucepan over medium heat, combine sugars, cream, butter, and salt; stir to dissolve. 

3. Raise heat and bring mixture to a boil; don't stir while boiling. 

4. When mixture reaches 240F, remove from heat and stir in vanilla and pecans; continue to stir quickly for a minute or so until mixture starts to crystallize. 

5. Working quickly, spoon mixture into 10 equal portions onto prepared sheet pan. 

6. Cool for several hours until caramel sets.

7. Store on silicone or wax paper, in a single layer, in an airtight container.

(affiliate links)

Arizona Chocolate Chip Cookies

I recently stumbled upon an intriguing recipe for Arizona Chocolate Chip Cookies on a blog called Artfully Graced by Jane.  Jane didn't know how these cookies got their name, but her family couldn't get enough of them so I was inspired to make a batch. Wow, am I glad I did - they're fantastic.

My youngest hates coconut and had no desire to try them until everyone else proclaimed how wonderful they were - she tried them, she loved them, she called them Amazing.  My other daughter shared them with a friend who doesn't like coconut - she loved them too.  And then there's Mr. 18 year old, who doesn't care much for cookies in general - he ate them, LOTS of them, and proclaimed them delicious!  What can I say - you better give them a try.  Thank you, Jane, for sharing this wonderful recipe.

Items used to make this recipe:

(affiliate links)

• #50 scoop https://amzn.to/3dQECYz

• half sheet pan https://amzn.to/2SWhsba

• silpat liner https://amzn.to/3bt3aFf

• pure vanilla extract https://amzn.to/3dC1Npa

• old fashioned oats https://amzn.to/3fCvkkx

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Arizona Chocolate Chip Cookies

makes 75 cookies

Printable Recipes

Ingredients

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• pinch of salt

• 1 cup butter, softened (1/2 pound)

• 1 cup granulated sugar

• 1 cup brown sugar

• 2 eggs

• 1 teaspoon pure vanilla extract

• 2 cups oats (Jane prefers old-fashioned oats, but quick oats would work too)

• 2 cups shredded coconut

• 1 cup chopped pecans

• 1 cup chocolate chips 

Directions

1. Place rack in center of oven and preheat to 350F. 

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.

3. In the bowl of a stand mixer, cream together butter, sugars, eggs, and vanilla. 

4. Add the reserved flour mixture; beat just until mixed. 

5. Lastly, add the oatmeal, shredded coconut, pecans, and chocolate chips; beat just until the ingredients are incorporated.

6. Using a #50 cookie scoop (about the size of 1 tablespoon), portion dough onto parchment or silicone lined baking sheet (I was able to get 15 on each 1/2 sheet tray). 

7. Bake at 350F for 12-15 minutes. 

8. Cool and enjoy!