Bourbon Pecan Pralines

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!

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6 Comments (+add yours?)

  1. ingridbuck
    Feb 07, 2012 @ 03:56:50

    That looks so yummy. I haven’t tried this recipe yet I find it delicious by just looking at it.

    Reply

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  4. Janet
    Jan 10, 2011 @ 07:37:59

    The idea of homemade candy being the EASY choice is just opposite to my idea–but oh, does it ever look good!!!!

    Reply

  5. Gumbo1956
    Jan 10, 2011 @ 07:35:15

    They were yummy and think of the calories you burned with all that beating!

    Reply

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