A Holiday Sweet Treat Thingie

#PralineCashewCrumble #HeatherandhoneyTeds1stTime

December 14, 2016

honey Ted and I spent some kitchen time together making a holiday sweet treat that was Big Time inspired by Pecan Pralines. Note to us, we really need to get a double boiler or bigger sauce pan. It would make for easier & cleaner boiling time. But we made do, and they turned out #Yummy! They are pretty sweet, so a little goes a long way. They are also yummy on top of brownies. Warm them both up for about 10 seconds, and whip cream or ice cream/ frozen yogurt.. #Yummy!

Here's the recipe. There is wait time. Planning on having other things to during the setting up time, NOT boiling time, is perfectly okay. 

Praline Cashew Crumble
2 cups of packed light brown sugar
1 cup granulated sugar
1 cup of milk (I used skim, but you can use whatever you wish)
1/4 cup cinnamon vanilla coffee creamer
1/4 cup of light corn syrup
1/8 tsp salt

1 tsp vanilla / vanilla paste (My Mom-in-Law Barb sent me vanilla paste in my b-day box in November. I love it!)
1 - 1 1/2 cups of Cashews (You can use whatever nuts you enjoy.. Pecans of course... peanuts..)


1. Heat, on medium high / high, sugar, milk, corn syrup and salt to boiling in a heavy 3-quart dutch oven / double boiler / sauce pan... large pan is helpful. Reduce heat to medium, which can go back & forth from medium to low heat depending on boiling over issues. Cook without stirring until candy thermometer hits around 235-36 degrees / softball (was on my candy thermometer). Depending on what type of pot you use, it can take from 20 minutes to 45 minutes. It took us the longest because we had a smaller pot that just held the majority of the boiling mixture. When it started to boil over, we lifted it off the burner a very little bit and let it hover  until the mixture went down a bit. This process takes longer. It works, but lots more time. More clean up too when it comes to the stove. Remember do not stir it.  

2.) Once it hits soft ball status, take the boiled SUGAR mixture off the heat. Let it set for about an hour in room temperature, until it's cooled and the pan can be touched. 

3.) Add vanilla / vanilla paste and Cashews to the mixture and stir together. Once it is mixed up really well, place spoonfuls on wax paper cookie sheets. I had the sheets in the refrigerator while I was making the mixture and it  was sitting / cooling in the pot. This helps the Cashew Pralines set better. It will spread  out pretty easy. The bigger the spoonful, the more it will spread. You can have them set in the refrigerator for awhile, but you will need to have them set out room temperature for an hour or so. When they aren't glossy anymore, and aren't sticky when breaking up to larger crumble pieces, you know they are ready to go.

4.) If you make them smaller, then you can have the whole Praline Cashew experience. You can wrap them individually.  If you make them larger, they will be more spread out, and make yummy Praline Cashew Crumble. They are very Sweet & Yummy! Not hard to do, but a bit time consuming when it comes to boiling and setting up time. Be sure to watch the temperature very closely w/ the candy thermometer when doing the boiling process. This is key when it comes to the outcome of how the pralines will set.

Enjoy.. by themselves ...Or melt a bit on top of desserts like ice cream, brownies...

#HappyHolidays #CashewPralineCrumble #HeatherandhoneyTeds1stTime

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