Bourbon Pecan Pralines
User Reviews
4.6
Bourbon Pecan Pralines
Description
This praline recipe begins by heating a combination of granulated and brown sugars, baking soda, and half-and-half to 235°F, the soft ball stage in candy making. Butter is then whisked in to enrich the mixture. Toasted pecans and bourbon are stirred in, coating the nuts in a glossy syrup.
Stirring with a wooden spoon off heat thickens the candy to the right consistency for scooping, resulting in pralines that have a tender, fudgy center with nutty texture from the pecans. The bourbon adds a subtle depth that complements the sweet, creamy base.
Once cooled on parchment, these pralines firm up but remain soft to bite. They serve well as candy gifts and pair beautifully with coffee or as a sweet snack. The recipe includes options to substitute bourbon or adjust dairy if unavailable.
Pralines can be stored at room temperature or frozen for longer keeping. They are best consumed within a week or thawed overnight if frozen.
Ingredients
- 1¼ cups granulated sugar
- ¾ cup light brown sugar
- ½ teaspoon baking soda
- Pinch salt
- ¾ cup half-and-half
- 2 tablespoons butter unsalted
- 2 cups pecan halves toasted
- 1 tablespoon bourbon optional
Instructions
- Line two baking sheets with parchment paper or non-stick silicone baking mats; set aside.
- Stir together the sugars and baking soda in a 3-quart saucepan. Stir in the half & half and place over medium heat. Cook, whisking occasionally, until the mixture reaches 235 degrees F on a candy thermometer.
- As soon as the mixture reaches 235 degrees, whisk in the butter until it is completely melted, about 1 to 2 minutes.
- Remove the mixture from the heat and stir in the pecans and bourbon until the nuts are evenly coated. Switch to a wooden spoon and stir vigorously until the mixture thickens, about 3 to 5 minutes.
- Working quickly, drop tablespoons of the mixture onto the prepared baking sheets. Let sit at room temperature until completely dry, about 20 minutes. Store in an airtight container at room temperature for up to 1 week.
Notes
- If half-and-half is unavailable, mix equal parts whole milk and heavy cream as a substitute.
- Bourbon can be replaced with another liquor or omitted, using 1 teaspoon vanilla extract instead.
- Store pralines in an airtight container at room temperature for up to one week.
- For longer storage, freeze pralines in an airtight container for up to three months and thaw overnight in the refrigerator.
- Package pralines in tins or cellophane bags for gifting on the day of giving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings (1 pound of nuts)
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 1g | 2% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 10mg | 3% |
| Sodium | 58mg | 2% |
| Potassium | 105mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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