Pecan pralines are a special NOLA treat. Made with bourbon and brown sugar, along with cream and butter, these pralines are sweet and irresistible. Let this food remind you of the great French quarter.
- 4 tablespoons butter
- 1 cup sugar
- 1 cup brown sugar (light, packed)
- Dash salt
- 1/2 cup heavy cream
- 2 cups pecans (halves, lightly toasted*)
- 2 teaspoons vanilla extract
- 1 tablespoon bourbon
- Optional: 1 tablespoon butter (for baking sheet)
- In a heavy saucepan over low heat, melt 4 tablespoons butter. Stir in the granulated and brown sugars, dash salt, and heavy cream. Cover and bring to a boil over medium heat.
- Remove the lid and boil until temperature reaches 242 F on the candy thermometer, or almost firm ball stage. A small amount of the mixture, when added to cold water, will form a soft ball which will hold its shape and not flatten.
- Stir in the toasted pecans. Remove from heat and beat in flavoring and bourbon. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and begins to thicken.
- Have a buttered baking sheet or waxed paper lined baking sheet ready. Quickly drop the candy mixture by tablespoons onto the greased cookie sheet.
- Wrap pralines individually in plastic wrap to store.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350 F oven, stirring occasionally, for 8 to 10 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until light golden brown and aromatic.
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|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||2 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|