Sugar, cream & Bourbon=Heaven
We went to a party recently where I knew some delicious Cajun food would be present. I needed to make a dish to share and seeing as I had been down flat on my back for about a solid week prior to this important celebration, I figured homemade candy would be a snap to fix. It is, or should be, but since you cook pralines slow and then beat the mixture to death, I underestimated the time I would spend hunched over the stove top. It was worth it to have these creamy pralines. The celebration was great because one of my bestest (that is a word in my book) friends graduated with her Bachelor’s degree in liberal arts. Congrats R, you made it!
Bourbon Pecan Pralines
2 cups sugar
1 cup heavy cream
1/2 cup light corn syrup
1/8 teas. salt
1-1/2 tablespoons butter (real, please!)
2 teas. Bourbon (or 1 teas. vanilla extract for non-alcoholic)
2 cups pecan halves
Combine sugar, cream and syrup in large, heavy saucepan. Cook over low heat, stirring constantly, until the mixture reaches 245° on candy thermometer (slightly past soft ball stage). Remove from heat and add salt, butter, and Bourbon. Beat to death until mixture begins to thicken (you might employ a man here—be patient, it will thicken). Stir in pecans. Drop from a teaspoon onto wax paper. Allow to cool and store in an airtight container. Makes approx. 3-4 dozen candies.
Ca c’est bon, y’all! These would be great for Mardi Gras parties!