#pecanpraline

Delicious pumpkin pie bars with a crunchy pecan praline topping, perfect for autumn gatherings or any time you crave a taste of fall.

Ingredients: 1 cup canned pumpkin puree. 3/4 cup sugar. 1/2 cup vegetable oil. 2 large eggs. 1 cup all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup chopped pecans. 1/2 cup packed brown sugar. 1/4 cup unsalted butter. 1/4 cup heavy cream. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 175F 350C. A 9x13-inch baking pan should be greased. Mix the pumpkin puree, sugar, oil, and eggs together well in a large bowl. Mix the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a different bowl using a whisk. Mix the dry and wet ingredients together slowly while stirring until the mixture is smooth. Spread the batter out evenly in the baking pan that has been prepared. Put chopped pecans, brown sugar, butter, and heavy cream in a small saucepan. Over medium heat, stir the mixture all the time for about 5 minutes, or until the sugar is dissolved and it gets thicker. Now take it off the heat and mix in the vanilla extract. Spread the pecan praline mixture out evenly over the pumpkin batter. Put it in an oven that has already been heated for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into bars. Serve and have fun!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in the rich flavors of pecan praline combined with creamy ice cream, topped with a decadent salty honey sauce. This dessert is the perfect balance of sweet and salty, sure to satisfy your cravings.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1/2 cup chopped pecans. 1/4 cup brown sugar. 2 tablespoons butter. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup honey. 1/2 teaspoon sea salt.

Instructions: In a saucepan, combine heavy cream, whole milk, and granulated sugar over medium heat. Stir until sugar dissolves and mixture is heated through, about 5 minutes. Remove from heat and let cool slightly. Stir in vanilla extract. In a separate pan, melt butter over medium heat. Add chopped pecans and brown sugar. Cook, stirring frequently, until pecans are toasted and sugar is caramelized, about 5-7 minutes. Spread the pecan mixture onto a parchment-lined baking sheet to cool. Once cooled, break the praline into small pieces and set aside. Transfer the cooled cream mixture to an ice cream maker and churn according to manufacturer's instructions. During the last few minutes of churning, add the pecan praline pieces into the ice cream. While the ice cream is churning, prepare the salty honey sauce. In a small saucepan, heat honey over medium heat until warm. Remove from heat and stir in sea salt until dissolved. Serve the pecan praline ice cream drizzled with salty honey sauce. Enjoy!

Prep Time: 20 minutes

Cook Time: 15 minutes

Indulge in the rich, creamy goodness of homemade maple ice cream swirled with crunchy pecan praline. This delectable frozen treat is perfect for satisfying your sweet cravings on a warm day or any time you need a delightful dessert.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup pure maple syrup. 5 large egg yolks. 1/4 teaspoon kosher salt. 1 teaspoon vanilla extract. 1/2 cup pecan halves. 1/2 cup granulated sugar. 1 tablespoon unsalted butter.

Instructions: In a saucepan, combine heavy cream, whole milk, and maple syrup. Heat over medium heat until it just begins to steam, stirring occasionally. In a separate bowl, whisk together egg yolks and kosher salt until well combined. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil. Remove from heat and stir in vanilla extract. Let cool completely, then cover and refrigerate for at least 4 hours or overnight. While the ice cream base chills, prepare the pecan praline. In a skillet over medium heat, toast pecan halves until fragrant, about 3-4 minutes. Remove from skillet and roughly chop. In the same skillet, melt butter, then add granulated sugar. Cook, stirring constantly, until sugar melts and turns amber in color, about 3-4 minutes. Remove from heat and quickly stir in chopped pecans, then spread mixture onto parchment paper to cool. Once cooled, break into small pieces. Churn the chilled ice cream base in an ice cream maker according to manufacturer's instructions, then fold in pecan praline pieces. Transfer ice cream to a container, cover, and freeze until firm, about 4 hours or overnight. Serve scoops of maple ice cream with extra pecan praline on top.

Prep Time: 20 minutes

Cook Time: 15 minutes

Enjoy homemade pecan praline ice cream that is rich and creamy, with crunchy bits of caramelized pecans. On a hot summer day, this rich treat is just what you need to satisfy your sweet tooth.

Ingredients: 1 cup pecans, chopped. 1/2 cup brown sugar. 2 tablespoons butter. 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a skillet, toast pecans over medium heat until fragrant, about 5 minutes. Add brown sugar and butter to the skillet, stirring until melted and bubbly. Spread the pecan mixture onto a parchment-lined baking sheet and let cool completely. Once cooled, break into small pieces. In a mixing bowl, whisk together heavy cream, milk, granulated sugar, vanilla extract, and salt until sugar is dissolved. Churn the mixture in an ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the pecan praline pieces and continue churning until evenly distributed. Transfer the ice cream to a freezer-safe container and freeze until firm, about 4 hours or overnight.

Prep Time: 20 minutes

Cook Time: 30 minutes