Caramel Praline Souffle'

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  • 1 envelope unflavored gelatin
  • 1 1/2 cups cold water
  • 28 caramels
  • 1 Tbsp. sugar
  • 5 eggs, separated
  • 1/4 tsp. salt
  • 1 cup whipping cream, whipped
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  • 2 Tbsp. sugar
  • 1/4 cup chopped pecans, toasted


Soften gelatin in 1/2 cup cold water. Melt caramels and sugar with remaining water in covered double boiler over low heat. Stir occasionally until sauce is smooth. Stir small amount of hot mixture into beaten egg yolks; add egg yolks to hot mixture. Cook 3 minutes over low heat, stirring constantly. Stir in gelatin.

Refrigerate 30 minutes or until slightly thickened, then beat until airy. Beat egg whites with salt until foamy; continue beating until stiff peaks form. Fold egg whites and whipped cream into caramel mixture. Wrap a 3 inch collar of aluminum foil around top of 1 qt. souffle' dish and secure with tape. Pour mixture into dish; chill until firm. Remove foil collar before serving. Melt sugar in skillet over low heat until clear and caramel colored. Add pecans and stir until well coated. Spoon onto greased cookie sheet and immediately separate pecans with 2 forks. Cool. Break into small pieces and sprinkle over souffle' before serving.


By Robin from Washington, IA

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