Recipe courtesy of Wayne Harley Brachman
Pecan Pralines
- Level: Intermediate
- Yield: 24 candies, about 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 228
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 32
- Dietary Fiber
- 1
- Sugar
- 31
- Protein
- 1
- Cholesterol
- 17
- Sodium
- 11
- Total: 1 hr
- Prep: 20 min
- Inactive: 20 min
- Cook: 20 min
Ingredients
1 cup pecans
1/4 cup heavy cream
1/4 cup (1/2 stick) unsalted butter
1 cup plus 2 tablespoons (1/2 pound) light brown sugar
1 teaspoon vanilla extract
1 teaspoon bourbon
Directions
- Preheat oven to 325 degrees F.
- Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
- Line a cookie sheet with baking parchment.
- Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, and brown sugar to 240 degrees F (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds.
- Carefully (it may sputter) stir in the vanilla, bourbon, and toasted pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet.
- Let cool for 20 minutes.