Praline Churros

The Art Institute of Charlotte Senior Chef Crystal Robinson

Praline Pecans

10 minutes

35 minute

SERVINGS: 10-14 Churros

2/3 cup Praline Pecans, finely ground
2 ½ tbsp. sugar
6 tbsp. powdered sugar
½ tsp. salt
2 tbsp. vegetable oil
1 cup all-purpose flour
½ cup sugar
1 green tea bag
1 cup water

Combine water, 2½ tbsp. sugar, salt, and oil in saucepan and bring to a boil. Combine flour and 1/3 cup of Praline Pecans. Remove from heat and add flour; stir until it forms a ball. Let cool slightly and then place in pastry bag with a medium star tip. Pre-heat deep fryer to 375°. Pipe batter directly into oil cutting ends with a knife. Let fry for 5 minutes or until golden brown. Remove and let drain. Steep the green tea in 2 cups of hot water for 10 minutes. Once the green tea is steeped, soak ¼ cup of the Praline Pecans in the tea for 2 minutes. Mix the other ¼ cup of Praline Pecans with 3 tbsp. powdered sugar. Remove the soaking pecan blend and mix in a separate bowl with 3 tbsp. powdered sugar. To plate, arrange churros on plate and spoon the pecan and tea blend over them, then sprinkle with the pecan and powdered sugar blend.

Tags: Art Institute, fall recipe, fried, green tea, powdered sugar, praline pecans, recipe

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