This recipe, with the kind assistance of head chef Paul Bergeron, is used to make his delicious Pecan-Praline Pie. Source: Martha Stewarts show, episode 3037. Makes enough filling for two 9-inch pies. Ingredients: Vegetable oil, for baking sheet. 1 cup sugar. 1 cup whole pecans, lightly toasted. Instructions: 1. Lightly oil a baking sheet; set aside. 2. Combine 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 forms, about 8 minutes. Remove from heat and add pecans. Pour mixture onto prepared baking sheet; let cool completely. 3. When praline has cooled, roughly chop into praline. Praline should be stored in an airtight container at room temperature.
Cristopher
27.04.2023 @ 08:39
This recipe, with the kind assistance of head chef Paul Bergeron, is used to make his delicious Pecan-Praline Pie. Source: Martha Stewarts show, episode 3037. Makes enough filling for two 9-inch pies. Ingredients: Vegetable oil, for baking sheet. 1 cup sugar. 1 cup whole pecans, lightly toasted. Instructions: 1. Lightly oil a baking sheet; set aside. 2. Combine 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 forms, about 8 minutes. Remove from heat and add pecans. Pour mixture onto prepared baking sheet; let cool completely. 3. When praline has cooled, roughly chop into praline. Praline should be stored in an airtight container at room temperature.