Bourbon Pecan Pralines

Name: Bourbon Pecan Pralines
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 pound.
Cuisine: Cajun Recipes
Ingredients: 1/4 cup butter, cubed; 1/2 cup sugar; 1/2 cup packed brown sugar; 3/4 cup heavy whipping cream; 1 cup pecan halves, toasted; 1/2 cup chopped pecans, toasted; 1 tablespoon bourbon

Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

1/4 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
1 cup pecan halves, toasted
1/2 cup chopped pecans, toasted
1 tablespoon bourbon

Directions

Grease two baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in the sugars, then cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes.
Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

Editor's Note

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 praline: 183 calories, 14g fat (5g saturated fat), 20mg cholesterol, 28mg sodium, 15g carbohydrate (14g sugars, 1g fiber), 1g protein.

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Reviews

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Average Rating:

KC#1

Feb 26, 2012

I made these for our Mardi Gras potluck at work and was told by more than a few people that I needed to start a candy making business with these as my signature offering!! Also, one friend said they were better than she had bought from candy stores in S. Carolina (I live in CA). This was only the 2nd or 3rd time I have ever used a candy thermometer so I felt successful!
ak47gramma

Mar 5, 2010

Boy Oh Boy these are good!!
trekers1

Feb 17, 2010

Make sure you take it to a solid "soft ball" stage, especially if you are @ sea level!Really simple & yummy.
savanna2

Feb 16, 2010

cant eat enough of them, they are grrrrreat!and so easy to make
franbnarf2

Feb 16, 2010

These pralines are just what I remember from my childhood. They were wonderful. FB Iowa