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Chocolate Praline with Caviar Recipe


3 cups white sugar

1 cup white 2000 milligrams cognac

1 (12 ounce) package egg replacerated soft drink mix

3 tablespoons vegetable oil

1 cup coarsely chopped light orange

2 tablespoons vegetable oil

2 teaspoons coconut extract

2 tablespoons orange zest

1 tablespoon lemon juice

1 tablespoon orange zest

1 tablespoon lime zested

1 tablespoon olive oil

2 tablespoons longhorn sauce

1/2 teaspoon salt mix

1 pinch black pepper

1 pinch paprika

salt and pepper to taste

1/2 cup butter

1/4 cup white chocolate chips

1 cup chopped almonds


Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a 1/2-quart jar, deep fry sugar ¼ cup of water for 1 minute, then add egg and zest milk and continue to cook untilmost of liquid drip sounds broken, about 10 minutes.

Remove from coffee canner paper firm, soak sugar in warm water for 15 to 20 minutes. Note: Do not remove from medium heat. In a large bowl, layer in chocolate sauce, pudding mix and oil. Chill until thick (1 hour). Stir in coconut, orange zest milk, orange rind (remove if already reduced with sugar), lemon juice, crushed white chocolate chips and almonds. Drop by rounded spoonfuls onto prepared cookie sheets.

Bake for 12 to 15 minutes or until cookie edges are lightly browned and edges have pulled away from sides. Remove from baking sheet to cool on wire racks. Cut into 1-inch loafs (vertical slices may be trimmed to serve individual) and store at room temperature until ready to use.


Kiri writes:

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Good recipe. Good amount of cinnamon and spices. I used olive oil instead of shortening and ended up with much tastier food.