Bourbon Pecan Pralines Recipe

4.5 5 6
Bourbon Pecan Pralines Recipe
Bourbon Pecan Pralines Recipe photo by Taste of Home
Publisher Photo

Bourbon Pecan Pralines Recipe

Read Reviews
4.5 5 6
Publisher Photo
Like authentic pralines found in New Orleans, these treats are sweet, crunchy and rich! —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min. + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Cook: 25 min. + standing

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. Yield: 1 pound.
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.
Originally published as Bourbon Pecan Pralines in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p190

Nutritional Facts

1 each: 188 calories, 15g fat (5g saturated fat), 23mg cholesterol, 36mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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. Yield: 1 pound.
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.
Originally published as Bourbon Pecan Pralines in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p190

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KC#1 User ID: 5595101 97386
Reviewed 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!"

MY REVIEW
ak47gramma User ID: 1987841 153252
Reviewed Mar. 5, 2010

"Boy Oh Boy these are good!!"

MY REVIEW
trekers1 User ID: 2006143 167211
Reviewed Feb. 17, 2010

"Make sure you take it to a solid "soft ball" stage, especially if you are @ sea level!

Really simple & yummy."

MY REVIEW
savanna2 User ID: 4801602 153249
Reviewed Feb. 16, 2010

"cant eat enough of them, they are grrrrreat!

and so easy to make"

MY REVIEW
franbnarf2 User ID: 4751681 171689
Reviewed Feb. 16, 2010

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

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