Praline Cups

Course : Desserts
Serves: 1
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1 stick butter unsalted -- softened, for greasing aluminum foil and cups
1 cup flour
1 cup finely chopped almonds or pecans
1/2 Cup corn syrup
1/2 Cup unsalted butter
2/3 Cup firmly packed dark brown sugar

Preparation / Directions:

Position a rack in the center of an oven and preheat the oven to 375 degrees. Cut aluminum foil into twelve 8-inch squares and grease with butter or spray with vegetable cooking spray. Place 2 foil squares on a baking sheet. Grease the outside bottoms and three-fourths of the way up the sides of 2 custard cups or flat-bottomed 1/2-cup measuring cups. In a bowl, stir together the flour and nuts; set aside. In a small sauce pan, combine the corn syrup, the 1/2 cup butter and the brown sugar. Bring to a boil over medium-high heat, stirring gently. Stir in the flour and nuts, then remove from the heat. Drop 2 rounded tablespoons of the mixture onto the center of each prepared foil square on the baking sheet. Bake for 7 minutes. The praline should have bubbled and spread out into 4-5 inch rounds. Remove from the oven and let cool on the sheets for 2 minutes. Place 1 of the greased custard cups in the center of each praline circle. Holding the cup in place, lift up the foil and gently mold the praline to the outside of the cup. Cool upside down for 3 minutes, then remove the greased cups. Let the praline cups cool completely and then remove the foil. While the praline cups are cooling, repeat with the remaining praline mixture, regreasing the cups as necessary. If the praline mixture hardens, reheat gently over low heat until softened. Makes 12 cups. (Will keep for 1 week in a tightly covered container at room temperature.


Nutritional Information:

1731 Calories (kcal); 93g Total Fat; (47% calories from fat); 14g Protein; 221g Carbohydrate; 248mg Cholesterol; 213mg Sodium

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