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!
...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!Print
Bourbon Pecan Pralines
- Yield: 48 1x
- 5 cups pecans
- 2 cups buttermilk
- 2 tsp baking soda
- 6 cups sugar
- 3 tbsp corn syrup
- ½ cup butter (1 stick)
- 2 tbsp bourbon
- 2 tbsp vanilla extract
- combine buttermilk, baking soda, sugar, corn syrup and butter in a sauce pan
- cook slowly over medium heat, stirring occasionally until it reaches 234 degrees F
- remove the pot from heat
- add bourbon, vanilla extract and pecan and stir with wooden spoon until it thickens and loses it shine
- use a tablespoon to drop the pralines on a parchment lined sheet pan
- let sit at room temperature until cooled and can easily come off parchment paper