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Bourbon Pecan Pralines

Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen
  • Total Time
    Prep: 15 min. Cook: 25 min. + standing
  • Makes
    1 pound (about 16 pralines)


  • 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


  • Grease 2 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • Mae_3
    Feb 4, 2013

    No comment left

  • 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!!

  • judygood
    Feb 23, 2010

    No comment left

  • 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