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Bourbon-Pecan Pralines

Source of Recipe

From "Southern Living Bourbon & Bacon"


Recipe Introduction

"Hello, New Orleans. Be sure to use a heavy Dutch oven and a candy thermometer when making these Big Easy classics. And try to make pralines on a day when the weather is dry. Humidity can make these grainy (how residents of the ever-humid Crescent City avoid gritty pralines is one of life's great mysteries)."

List of Ingredients

◦  2 cups pecan halves and pieces
◦  3 cups firmly packed light brown sugar
◦  1 cup whipping cream
◦  ¼ cup bourbon
◦  ¼ cup butter
◦  2 Tbsp light corn syrup
◦  1 tsp vanilla extract
◦  Wax paper


Recipe

Preheat oven to 350° F.
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).

Meanwhile, bring brown sugar and next four ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236° F (soft ball stage). Remove sugar mixture from heat.

Let sugar mixture stand until candy thermometer reaches 150° F (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping spoonfuls onto wax paper; let stand until firm (10 to 15 minutes).


Makes 2 dozen