Bourbon Pecan Pralines

Sugar, Buttermilk, Bourbon and Pecans....Sounds pretty amazing to me!

I don't think I realized how much I actually liked pralines until I started making them.  I remember growing up getting them at the check out at some mexican restaurants, but I don't think I appreciated them.  I also never realized how much other people really loved pralines till the weekend I got married.  A few nights before our wedding, my handsome groom took all the boys to play golf so I sent them off with these pralines.  I thought something a little texas for our out of town guest would be a nice treat but little did I know this is all I would hear about and still hear about.  These little gems were a big hit...and now I know why!

So lets get started... First step, chop the pecans to medium to large pieces and set them asided.  Then you will put the rest of your ingredients in a large pot, leaving the pecans out till the end.

Let everything boil until it reaches 234 degrees F on a candy thermometer (if you don't have a candy thermometer, please go buy one now...you can't guess)

Once you have reached the desired temperature, dump your chopped pecans and bourbon into the caramel and start stirring...

...and keep stirring until it turns opaque and loses it shine (this will be an arm work out...good luck).  After you see that it has lost its shine,  get your two tablespoons and scoop them out on to a parchment lined baking sheet.  You want to do this pretty fast so that it doesn't cool off and  get to thick. 

Once the pralines have cooled completely you can stack them and get them ready to serve.  I definitely recommend eating them just the way they are, but these are also amazing with ice cream...then again, what isn't amazing with ice cream?  Enjoy!