As you might imagine, the Aunt Sally’s team loves finding new ways to include the magic of our pralines in new recipes.
We’re excited to share three easy, decadent praline recipes just in time for Halloween, Thanksgiving, and the holiday season!
The first thing we thought of when brainstorming fall recipes? Pumpkin, of course. But we wanted to figure out a way to include some Aunt Sally’s Pralines goodness—and we thought of just the thing.
We modified this Taste of Home recipe to include handfuls of crumbled Aunt Sally’s Creamy Pralines. When the cupcakes came out of the oven, piping hot and fragrant, the praline bits had melted! They were gooey, nutty, and the perfect way to add a little New Orleans flavor to a fall-inspired cupcake.
How to make our Pumpkin Spice & Praline Cupcakes:
Follow the recipe linked above. Just before pouring the cupcake batter into cups, mix in three cups of crumbled Aunt Sally’s Creamy Pralines. Bake as usual, and frost with cream cheese icing when cool.
Caramel apples are an old Halloween tradition that’s sadly fallen out of favor. What better way to bring it back than to add some local history in the form of New Orleans’ most famous pralines?
How to make them:
1/2 cup light corn syrup
4 cups sugar
10 tablespoons salted butter, cut into pieces
2 cups heavy cream at room temperature
6 Aunt Sally’s Original Pralines, crushed
In a large pot, heat the sugar and light corn syrup on medium-high heat until the sugar melts (about 15 minutes). Stir continuously to avoid burning. The mixture will eventually smooth out.
Continue to cook until the caramel turns a dark amber color (about 15 minutes). Add in the butter and stir to combine.
Turn the heat down to medium and add the heavy cream. Then increase the heat to medium-high, and cook the caramel for about another 20 minutes. If using a candy thermometer, wait for the caramel to reach 250 degrees.
Turn the heat off and allow the caramel to cool and thicken for about 10 minutes. (This is a great time to crumble and crush your pralines!) Scatter a layer of crushed pralines over wax paper, and lay out another sheet of clean wax paper—this is where you’ll place each apple as you make it.
Dip each apple in caramel and allow the excess to drip off. Gently roll the apple over the crushed pralines. Set aside on wax paper.
In search of a quick, easy, and delicious breakfast, we decided to bake up some cinnamon rolls. But they weren’t complete without a topping of crumbled Aunt Sally’s Pralines.
This is the easiest way we’ve found to add some praline perfection to your regular routine. Just make the cinnamon rolls according to package directions (or bake them up from scratch if you’re so inclined). 3 minutes before removing them from the oven, sprinkle a palmful of crushed pralines over the top of each.
Psst: We used Creamy Pralines for a gooey texture, but if you want a more even coating, opt for the Original Pralines.
Remove when done and allow to cool—though it might be tough to keep yourself away. If you’d like, you can top your cinnamon rolls with icing, but you don’t need it!
Will you give any of Aunt Sally’s Praline Recipes a try? Let us know how they come out on Facebook!