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Mam Papauls Praline Mix
Mam Papauls Praline Mix
10 oz
About
Details
Since 1972. Microwaveable. New Orleans Style Entrees & Desserts Since 1972: My grandmother, Mam Papaul was known for her culinary skills and hospitality. She could always be counted on to greet unexpected guests with a warm embrace and one of her Cajun/Creole specialties. These authentic New Orleans Style Entrees and Dessert mixes are now available in convenient, easy to prepare packages just minutes from stove-top to your tabletop. - Nancy Wilson. Founder, Mam Papaul's. www.mampapauls.com. Facebook. YouTube. Comments or questions? Call 1-800-Eat-Kjun (1-800-328-5586) or visit us at www.mampapauls.com for great recipe ideas and other product information. Made in Louisiana.
Ingredients
Sugar, Brown Sugar, Cornstarch, And Vanilla Flavor Powder (dextrose, Corn Starch, Natural And Artificial Flavor, Maltodextrin, Silicon Dioxide, Glycerin).
Directions
You'll Need: 2 qt saucepan w/ heavy bottom. 18 inches of foil or parchment paper. 5 tbsp evaporated milk. 4 tbsp. Butter or margarine (butter is preferred for a crisper break). 1 cup pecan halves or pieces. 2 oz scoop or large spoon. Praline Cooking Instructions: 1. Place Mam Papaul's Louisiana Style Praline mix, 5 tbsp evaporated milk and 4 tbsp butter in 2 quart saucepan. Depending on your stovetop (electric or gas), cook on medium heat for electric and medium-low heat for gas. (see alternative recipe options). 2. Stirring continuously, slowly bring mixture to a boil; bubbles should be breaking the entire surface of the mixture. 3. Increase temperature to high and continue to boil for 60 seconds only. Do not stir. 4. Remove from burner, add pecans and stir continuously for 3 minutes. 5. Drop mixture onto the foil or parchment paper using a 2 oz scoop or a large spoon and cool approximately 15-20 minutes. Microwave Cooking Instructions: 1. Place Mam Papaul's Praline mix, 5 tbsp evaporated milk and 4 tbsp butter (cubed) in 2 quart microwave safe bowl and heat on high for 2 minutes. 2. Remove from microwave then stir till all ingredients are fully blended. 3. Return bowl to microwave and heat on high for 3 minutes. Mixture should be in full boil. 4. Using potholders remove bowl from the microwave. Caution - bowl and contents will be hot! 5. Add 1 cup pecans and stir for 1 to 2 minutes to cool the mixture. 6. Using a medium spoon drop mixture onto foil or parchment and allow to cool for approximately 15 - 20 minutes. Hint: If mixture cools too quickly preventing completion of the drop, place bowl back in microwave and re-heat mixture for add'l 30 seconds to re-melt. Stir and drop the remaining mixture onto foil or parchment paper. Foil or parchment paper. Makes approx 10 - 12, 3 inch pralines. Cool and store in an airtight container. For crisper break, leaves pralines exposed to air. A naturally occurring bloom or recrystallization may appear in the finished pralines. This is normal.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 110
- Total Fat 0g0%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 28g10%
- Dietary Fiber 0g0%
- Sugars 27g
- Protein 0g
Details
Since 1972. Microwaveable. New Orleans Style Entrees & Desserts Since 1972: My grandmother, Mam Papaul was known for her culinary skills and hospitality. She could always be counted on to greet unexpected guests with a warm embrace and one of her Cajun/Creole specialties. These authentic New Orleans Style Entrees and Dessert mixes are now available in convenient, easy to prepare packages just minutes from stove-top to your tabletop. - Nancy Wilson. Founder, Mam Papaul's. www.mampapauls.com. Facebook. YouTube. Comments or questions? Call 1-800-Eat-Kjun (1-800-328-5586) or visit us at www.mampapauls.com for great recipe ideas and other product information. Made in Louisiana.
Ingredients
Sugar, Brown Sugar, Cornstarch, And Vanilla Flavor Powder (dextrose, Corn Starch, Natural And Artificial Flavor, Maltodextrin, Silicon Dioxide, Glycerin).
Directions
You'll Need: 2 qt saucepan w/ heavy bottom. 18 inches of foil or parchment paper. 5 tbsp evaporated milk. 4 tbsp. Butter or margarine (butter is preferred for a crisper break). 1 cup pecan halves or pieces. 2 oz scoop or large spoon. Praline Cooking Instructions: 1. Place Mam Papaul's Louisiana Style Praline mix, 5 tbsp evaporated milk and 4 tbsp butter in 2 quart saucepan. Depending on your stovetop (electric or gas), cook on medium heat for electric and medium-low heat for gas. (see alternative recipe options). 2. Stirring continuously, slowly bring mixture to a boil; bubbles should be breaking the entire surface of the mixture. 3. Increase temperature to high and continue to boil for 60 seconds only. Do not stir. 4. Remove from burner, add pecans and stir continuously for 3 minutes. 5. Drop mixture onto the foil or parchment paper using a 2 oz scoop or a large spoon and cool approximately 15-20 minutes. Microwave Cooking Instructions: 1. Place Mam Papaul's Praline mix, 5 tbsp evaporated milk and 4 tbsp butter (cubed) in 2 quart microwave safe bowl and heat on high for 2 minutes. 2. Remove from microwave then stir till all ingredients are fully blended. 3. Return bowl to microwave and heat on high for 3 minutes. Mixture should be in full boil. 4. Using potholders remove bowl from the microwave. Caution - bowl and contents will be hot! 5. Add 1 cup pecans and stir for 1 to 2 minutes to cool the mixture. 6. Using a medium spoon drop mixture onto foil or parchment and allow to cool for approximately 15 - 20 minutes. Hint: If mixture cools too quickly preventing completion of the drop, place bowl back in microwave and re-heat mixture for add'l 30 seconds to re-melt. Stir and drop the remaining mixture onto foil or parchment paper. Foil or parchment paper. Makes approx 10 - 12, 3 inch pralines. Cool and store in an airtight container. For crisper break, leaves pralines exposed to air. A naturally occurring bloom or recrystallization may appear in the finished pralines. This is normal.
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