BOURBON PECAN PRALINES
Steps:
- Line 2 large baking sheets with wax paper or silicone baking mats. Set aside.
- In a heavy bottomed saucepan melt together butter, brown sugar, granulated sugar with cream and corn syrup. Cook, stirring over medium-high heat just until it comes to a boil.
- Immediately lower the heat to medium. Cook until a candy thermometer reaches soft ball stage. (Around 236°F) This may take as long as 20 minutes.
- Remove from heat, stir in pecans, bourbon and vanilla. Mix with a wooden or non stick spoon for 1-2 minutes or until it begins to thicken and has a matte sheen. Don't skip this step.
- Work quickly with 2 Tablespoons dropping onto wax paper in rounds, forming into even shapes. Use one Tablespoon to drop and the other to scrape the mixture from the spoon.
- Let sit until completely dry and set. Store in an airtight container at room temperature.
Nutrition Facts : ServingSize 1 piece, Calories 211 kcal, Carbohydrate 24 g, Protein 1 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 19 mg, Sodium 35 mg, Fiber 1 g, Sugar 23 g
BOURBON PRALINE PECANS
Adapted from Cookwise, by Shirley O. Corriher.
Provided by Andrea Meyers
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350° F/175°C.
- Spread the pecans on the foil-lined baking sheet and roast until lightly browned and fragrant. Add 2 tablespoon unsalted butter and salt to the hot nuts and stir. Set aside to cool.
- In a heavy saucepan over low heat, melt the remaining 2 tablespoons butter. Stir in the granulated and brown sugar, granulated sugar, corn syrup, and heavy cream. Slowly bring to a boil over medium heat. Add the pecans and continue slowly boiling until the temperature reaches 242° F/117° C on the candy thermometer, or almost firm ball stage. If you boil it too fast, the sugar grains don't fully dissolve and the mixture won't set properly.
- Remove from heat and quickly stir in the vanilla and bourbon using the heat-resistant silicone spatula. Continue stirring vigorously until the candy loses its glossiness, becomes creamy in appearance, and thickens, about 2 to 3 minutes. Don't stir for too long or it will become grainy.
- Very quickly drop the candy mixture by tablespoons onto the baking sheet lined with a silicone mat, about 1 to 2 inches apart. Allow to cool completely. Store at room temperature wrapped in plastic.
Nutrition Facts : Calories 165 kcal, Carbohydrate 20 g, Protein 1 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 8 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
BOURBON PECAN PRALINES
Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 pound (about 16 pralines)
Number Of Ingredients 7
Steps:
- Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.
Nutrition Facts : Calories 183 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 28mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN PRALINE SEMIFREDDO WITH BOURBON CARAMEL
Provided by Allison Vines-Rushing
Categories Bourbon Milk/Cream Dairy Nut Dessert Freeze/Chill Thanksgiving Frozen Dessert Tree Nut Pecan Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 14
Steps:
- To make the praline, line a baking sheet with waxed paper.
- Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F. Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve.
- To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top.
- Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks. Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream. Transfer the mixture to a large bowl and refrigerate until needed.
- Have the egg yolks and egg whites in separate bowls. Put the egg yolks in a stand mixer fitted with the whisk attachment and add 1/4 cup of the sugar. Whisk the mixture on high speed until you achieve a thick, pale yellow consistency. Transfer the mixture to another bowl and reserve.
- Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining 1/4 cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form.
- Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline.
- Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight.
- To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F. Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it.
- To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap.
- Slice the semifreddo into ten equal slices with a sharp knife. Serve each with a drizzle of bourbon caramel.
BOURBON-PRALINE SAUCE
This is a great sauce over ice-cream or bread pudding... in fact it's good over anything. I make this with my Roasted Banana Bread Pudding.
Provided by Vseward Chef-V
Categories Sauces
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- place pecans and butter in heavy medium saucepan. Cook over medium heat 4 minutes or until nuts are toasted, stirring frequently.
- Add 1/2 cup dark brown sugar and 1/2 cup cream; stir until smooth. In small bowl, blend 2 tablespoons milk and cornstarch. Stir cornstarch mixture into sauce.
- Increase heat to medium-high; cook until mixture comes to a boil, stirring constantly. Boil 2 minutes or until thickened, stirring constantly.
- Remove from heat; stir in 1 tablespoon bourbon, 1 teaspoon vanilla and dash salt. Serve warm. (Store sauce, covered, in refrigerator. If too thick after reheating, stir in 1 to 2 tablespoons milk.).
Nutrition Facts : Calories 128.2, Fat 8.9, SaturatedFat 3.8, Cholesterol 19, Sodium 21.9, Carbohydrate 11.2, Fiber 0.5, Sugar 9.1, Protein 0.7
BOURBON PECAN PRALINES
These southern bourbon pecan pralines transport you to New Orleans! They are sugary, sweet, and have the perfect amount of bourbon flavor. They are the perfect candy to enjoy any time of the year as as special treat!
Provided by Aimee
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. Spread pecan halves onto a baking sheet and toast for 6 minutes (mixing halfway through). Remove from oven and cool.
- Take two baking sheets and line with parchment paper or silicone baking mats. Spray lightly with cooking spray to prevent sticking.
- To a large pot add the brown and white sugars, butter, and milk and melt together over medium heat.
- Stir in pecans and heat to 238 degrees F (check that candy thermometer!), stirring frequently.
- Remove from heat and stir in vanilla and bourbon.
- Continue stirring for about 3-4 minutes until thickened and creamy.
- Quickly drop spoonfuls of the mixture onto the baking sheets, leaving room as the mixture will spread slightly.
- Sprinkle lightly with sea salt.
- Allow pralines to cool before removing from the baking sheets.
Nutrition Facts : Calories 164 kcal, Carbohydrate 21 g, Protein 1 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 31 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 6 g, ServingSize 1 serving
BOURBON PECAN PRALINES
Delish praline-flavored candied pecans, spiked with bourbon. Perfect for your Mardi Gras celebration!
Provided by Michelle
Categories Snack
Time 20m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 286 kcal, Carbohydrate 37 g, Protein 1 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 58 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving
BOURBON CANDIED PECANS
A boozy touch to these candied pecans that are reminiscent of pralines.
Provided by Leah Hall
Categories Recipes
Time 1h35m
Number Of Ingredients 10
Steps:
- Preheat oven to 250°. Line baking sheet with foil. In a large bowl, combine the sugar, brown sugar, cinnamon, nutmeg, cloves and salt. Stir and set aside. In a large bowl, combine the egg white, whiskey, vanilla and honey. Whisk together until frothy. Add the pecans and stir to coat. With a slotted spoon or fork, remove pecans and add them to the sugar mixture, don't dump in the extra liquid. Pour pecans out onto prepared baking sheet. Bake for 1 hour 15 minutes, stirring every 20 minutes or so. The pecans will be sticky until they cool.
Nutrition Facts : Calories 181 calories, Carbohydrate 13.3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12.1 grams fat, Fiber 1.9 grams fiber, Protein 2.1 grams protein, SaturatedFat 1.4 grams saturated fat, ServingSize 1, Sodium 4 milligrams sodium, Sugar 11.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BOURBON PRALINES
These meltingly soft candies are great for the winter holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 18
Number Of Ingredients 6
Steps:
- Line 2 baking pans with parchment paper; set aside. In a 4-quart saucepan, combine buttermilk, baking soda, and sugar. Over medium-high heat, bring to a rolling boil, stirring constantly. To prevent crystals from forming, brush sides of pan with cold water.
- Cook, stirring constantly, until a candy thermometer registers 240 degrees (soft-ball stage), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter has melted. Stir in pecans; beat with wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking pan, forming a 2-inch patty. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scraping down sides and stirring. Let patties stand until set, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.
BOURBON AND PRALINE HAM
It's impossible to describe the flavor of this ham. I use dark brown sugar when I do this and real maple syrup. This is my Easter ham, Christmas ham and, if I do a ham for Thanksgiving, it's my Thanksgiving ham. The marinating time is included in the preparation time. The ham itself is really simple and easy to prepare.
Provided by TPubmgjbd
Categories Ham
Time 6h
Yield 1 ham
Number Of Ingredients 7
Steps:
- Score ham.
- Place ham in a large sealable plastic bag and pour bourbon over ham.
- Marinate for 2 to 3 hours (I have left it marinating overnight with excellent results).
- Pour off bourbon, reserving for later, and bake ham at 325 degrees for 2 hours.
- Melt butter.
- Stir in reserved bourbon marinade, maple syrup, brown sugar and chopped pecans.
- Bring to a boil.
- Pour glaze over ham and brush with a pastry brush.
- Decorate with pecan halves and bake for an additional 15 to 20 minutes.
Nutrition Facts : Calories 7162.3, Fat 253.9, SaturatedFat 73.4, Cholesterol 1476.3, Sodium 41498.3, Carbohydrate 338.9, Fiber 10, Sugar 301.6, Protein 617.2
BOURBON PRALINE PECAN SAUCE
Steps:
- Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside.
- Bring brown sugar, heavy cream, butter, corn syrup, salt and cinnamon to a boil in a medium size heavy bottomed saucepan over medium heat, stirring constantly. Once boiling immediately lower the heat and let bubble for 2 minutes.
- Remove from heat, and add the baking soda. Stir until incorporated.
- Add bourbon, vanilla and toasted pecans. Mix well.
- Cool slightly (about 10 minutes). Serve warm.
Nutrition Facts : ServingSize 1 cup, Carbohydrate 155 g, Protein 8 g, Fat 117 g, SaturatedFat 47 g, TransFat 2 g, Cholesterol 204 mg, Sodium 914 mg, Fiber 7 g, Sugar 145 g, Calories 1684 kcal
BOURBON PRALINE FUDGE
Provided by Amanda Livesay
Time 20m
Number Of Ingredients 6
Steps:
- Line an 8x8-inch baking dish with aluminum foil (or parchment paper) and spray with oil.
- In a saucepan, melt butter, brown sugar, and evaporated milk together over medium heat, stirring frequently. Heat to a full boil and let boil for 1 minute. Remove from heat and transfer to the bowl of a stand mixer.
- Add bourbon. Add powdered sugar 1/2 cup at a time, beating after each addition. Once all the sugar is added, beat on high for about 10 minutes, until it's thick and begins to hold it's shape. Beat in pecans.
- Scrape into the prepared pan and smooth out the top if necessary.
- Refrigerate overnight before slicing and serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 9 grams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BOURBON PRALINE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
- Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
- Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
- Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
- Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.
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- In a medium-sized bowl, whisk egg white with bourbon until frothy. Stir in pecans, mixing until moistened.
- In a separate small bowl, mix together sugar, salt, and cayenne until combined. Sprinkle over moistened nuts, gently stir to combine and spread onto prepared pan evenly in one layer.
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- Place all ingredients except for bourbon into a large saucepan. Heat over medium-high heat, stirring often, until mixture begins to boil. Let boil for 3 minutes, or until temperature reaches 238-240°.
- Remove pan from heat, add bourbon and continue stirring until mixture begins to thicken slightly.
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- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
- Meanwhile, bring brown sugar and next 4 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 236° (soft ball stage). Remove sugar mixture from heat.
- Let sugar mixture stand until candy thermometer reaches 150° (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).
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