Best 6 Bourbon Pecan Pralines Recipes

BOURBON PECAN PRALINES

Steps:

• Line 2 large baking sheets with wax paper or silicone baking mats. Set aside.
• In a heavy bottomed saucepan melt together butter, brown sugar, granulated sugar with cream and corn syrup. Cook, stirring over medium-high heat just until it comes to a boil.
• Immediately lower the heat to medium. Cook until a candy thermometer reaches soft ball stage. (Around 236°F) This may take as long as 20 minutes.
• Remove from heat, stir in pecans, bourbon and vanilla. Mix with a wooden or non stick spoon for 1-2 minutes or until it begins to thicken and has a matte sheen. Don't skip this step.
• Work quickly with 2 Tablespoons dropping onto wax paper in rounds, forming into even shapes. Use one Tablespoon to drop and the other to scrape the mixture from the spoon.
• Let sit until completely dry and set. Store in an airtight container at room temperature.

BOURBON PECAN PRALINES

Steps:

• Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the 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.

BOURBON PRALINES

Steps:

• Line 2 baking pans with parchment paper; set aside. In a 4-quart saucepan, combine buttermilk, baking soda, and sugar. Over medium-high heat, bring to a rolling boil, stirring constantly. To prevent crystals from forming, brush sides of pan with cold water.
• Cook, stirring constantly, until a candy thermometer registers 240 degrees (soft-ball stage), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter has melted. Stir in pecans; beat with wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking pan, forming a 2-inch patty. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scraping down sides and stirring. Let patties stand until set, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.

BOURBON PECAN PRALINES

Steps:

• Melt butter over low heat in a heavy-bottomed saucepan.
• Stir in the sugars, pinch of salt, and cream.
• Cover and bring to a boil over medium heat.
• Remove the lid and boil rapidly until temperature reaches 242 degrees on thermometer.
• (this is the upper limit of the soft ball stage in cooking sugar; a drop of syrup in chilled water will hold its shape well.) At this point, add the toasted pecans and stir well.
• Remove from heat and beat in flavorings.
• Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken.
• Quickly drop the mixture by tablespoons onto wax paper.

BOURBON PRALINES

Steps:

• Combine first 5 ingredients in a heavy saucepan; cook over low heat, stirring gently until sugar dissolves. Add pecans; cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals down from side of the pan.
• Uncover and cook without stirring to soft ball stage or until candy thermometer reads 235°F.
• Remove from heat and stir in baking soda; beat with a wooden spoon just until the mixture starts to thicken (5 to 8 minutes).
• Working rapidly, drop by tablespoonfuls onto greased wax paper; let stand until firm.

BOURBON-PRALINE SAUCE

Steps:

• place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.
• Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.
• Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.
• Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).