Bourbon Pecan Pralines, Sugah!

Bourbon Pecan Pralines

 

How your pronounce this delicious candy probably depends on where you were raised. 'PRAH-leen' or 'PRAY-leen' seem to be regional pronunciations. And don't even get me started on 'PEE-can', 'puh-CAWN' and 'pee-CAN'. What really matters is that they are delicious little holiday nuggets from the South and you can make them!! (I believe in you!) These are wonderful for fall and the winter holidays. Or on a Tuesday. Anytime.

Bourbon Pecan Pralines

1/4 cup butter
1/2 cup white sugar
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
1 cup toasted pecan halves
1/2 cup toasted chopped pecans
1-2 Tablespoons bourbon
Pinch of salt
Parchment Paper or greased cookie sheets

Making Pralines at the Le Creuset store in Oklahoma City

Toast the pecans first. You may just want to toast a big batch of them at once. I prefer to toast mine in a Large non stick pan and then store any unused pecans in the frig. 







Next, prep your parchment paper by brushing oil on it or grease some cookie sheets and measure out all of your ingredients so they are ready to go. Pralines are fast and you'll need everything ready to roll. 


In a small to medium heavy Le Creuset saucepan melt the butter at low heat and then increase to medium and stir in the sugars. Then add the salt and the cream. 

Stir occasionally until the mixture comes to a boil. Clip your candy thermometer onto your saucepan and be sure that it is not touching the bottom of the pan or you will get a false reading. 

Continue cooking and stirring often until the mixture reaches  236 on a candy thermometer.  This process will take several minutes. Be patient. You can tell it's reaching the right temp because it will change texture and start to caramelize.

When the temperature reaches 236 immediately remove from heat and stir in the pecan halves, pecan pieces and bourbon. Stir this up really good for at about 30 extra seconds to incorporate some air and begin the cooling process. 



Quickly drop by Tablespoons onto parchment paper or greased cookie sheets. Let the pralines cool until they are set. Store in an airtight container and keep from sticking to each other with parchment or waxed paper. 

TIP

TIP: If you mess these up the first time and they don't set properly, then you just made Praline Sauce. Congratulations, best fail ever. Praline Sauce is out of this world on waffles/pancakes, ice cream, or pumpkin pie. Keep in in the frig and warm it up to use. Or put it in a cute jar as a gift.

TIP: Pralines don't work well if you try to double the recipe. 

TIP: If your pralines don't look like they've completely turned from caramel texture to soft more crumbly, melt in your mouth texture, check them again the next morning and they may have magically changed! (yes, this really happened to me. The Praline Fairy is real)

Happy Holidays from Texas!! 

Bread Pudding with Bourbon Praline Sauce

2 cups half and half
2 cups milk
Loaf of soft French bread, cut into 1" cubes
3 eggs lightly beaten
2 cups white sugar
4 teaspoons vanilla extract
2 teaspoons cinnamon

for the sauce:
1/2 pound unsalted butter
1 cup heavy cream
1 cup brown sugar
1/4 cup bourbon (optional)
1/2 cup toasted pecans

Preheat your oven to 325 and spray or butter a 9x13 dish.

Place bread cubes in a large bowl and pour the milk, half & half and vanilla over the bread. Let this soak for 10 minutes and then gently stir and add beaten eggs and gently stir a little more. Stir in sugar and cinnamon and then spoon the mixture into the baking dish.  Bake until firm - around 50 minutes.

In a heavy saucepan combine butter, cream, bourbon, and brown sugar and stir until the mixture comes to a boil. Reduce heat immediately to low an stir in toasted pecans. Simmer on low until the sugar dissolves and the sauce thickens, which will take about 5 minutes. Pour the sauce over the bread pudding and serve with fresh whipped cream and then take a nap.