Bourbon Pralines Recipes

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BOURBON PECAN PRALINES



Bourbon Pecan Pralines image

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

1/4 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
1 cup pecan halves, toasted
1/2 cup chopped pecans, toasted
1 tablespoon bourbon

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.

BOURBON PRALINES



Bourbon Pralines image

Make and share this Bourbon Pralines recipe from Food.com.

Provided by southern chef in lo

Categories     Candy

Time 25m

Yield 2 dozen

Number Of Ingredients 7

2 cups sugar
1 cup buttermilk
1/3 cup Bourbon
2 tablespoons butter or 2 tablespoons margarine
1/8 teaspoon salt
2 cups pecan pieces
1 teaspoon baking soda

Steps:

  • Combine first 5 ingredients in a heavy saucepan; cook over low heat, stirring gently until sugar dissolves. Add pecans; cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals down from side of the pan.
  • Uncover and cook without stirring to soft ball stage or until candy thermometer reads 235°F.
  • Remove from heat and stir in baking soda; beat with a wooden spoon just until the mixture starts to thicken (5 to 8 minutes).
  • Working rapidly, drop by tablespoonfuls onto greased wax paper; let stand until firm.

Nutrition Facts : Calories 1787.2, Fat 91, SaturatedFat 14.7, Cholesterol 35.4, Sodium 985.4, Carbohydrate 220.9, Fiber 10.5, Sugar 210, Protein 14.2

BOURBON PRALINES



Bourbon Pralines image

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

1 cup nonfat buttermilk
1 teaspoon baking soda
2 cups sugar
5 tablespoons unsalted butter
1 tablespoon bourbon
1 cup pecan halves

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 PRALINE CAKE



Bourbon Praline Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons unsalted butter, plus more for greasing
1/3 cup packed light brown sugar
1/3 cup light corn syrup
1/4 teaspoon kosher salt
1 1/2 teaspoons vanilla extract
2 1/4 cups pecans, toasted
1 1/2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon fine salt
1/3 cup buttermilk, at room temperature
2 tablespoons bourbon
1 1/2 sticks unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 large eggs, at room temperature
1/2 cup pecans, toasted and chopped
Vanilla ice cream, for serving

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.

SOUTHERN BUTTERMILK BOURBON PRALINE DOUGHNUTS



Southern Buttermilk Bourbon Praline Doughnuts image

Provided by Bobby Flay

Categories     dessert

Time 2h15m

Yield 16 doughnuts

Number Of Ingredients 20

3 cups all-purpose flour, divided, plus extra bench flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 tablespoons vegetable shortening
3/4 cups buttermilk
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Vegetable oil, for frying
Bourbon Praline, recipe follows
1/2 cup coarsely chopped pecans, toasted
1 1/2 cups sugar
1/2 cup water
1/2 vanilla bean, seeds scraped
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 teaspoon salt
2 tablespoons bourbon

Steps:

  • Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on low until combined, then add the shortening and mix until worked in. Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in remaining 1 cup flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.
  • Turn dough onto a floured surface and roll to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into rounds. Using a 1-inch cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.
  • Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total. Transfer to a plate lined with paper towels.
  • When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly. Sprinkle nuts on top.
  • Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color. Remove from heat and slowly whisk in the cream, butter and salt. Return to the heat and whisk until smooth. Remove from the heat and whisk in the bourbon. Strain. Let cool until slightly thickened.

BOURBON-PRALINE SAUCE



Bourbon-Praline Sauce image

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

1/2 cup coarsely chopped pecans
2 tablespoons unsalted butter
1/2 cup packed dark brown sugar
1/2 cup whipping cream
2 tablespoons milk
2 tablespoons cornstarch
1 tablespoon Bourbon or 1 tablespoon dark rum, if desired
1 teaspoon vanilla
1 dash salt

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

PECAN PRALINE SEMIFREDDO WITH BOURBON CARAMEL



Pecan Praline Semifreddo with Bourbon Caramel image

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

Pecan Praline
1/4 cup water
1 cup sugar
2 cups toasted pecan halves
Parfait Base
3 cups heavy whipping cream
1 cup sour cream
4 large eggs, separated, at room temperature
1/2 cup sugar
Bourbon Caramel
1/3 cup water
1 cup sugar
3/4 cup heavy cream
1 tablespoon bourbon

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.

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  • In a large dutch oven or heavy bottom pan, combine the sugar, baking soda, buttermilk, and salt. Place a candy thermometer onto the side of the pan (if you have one). Cook for 5 minutes over moderately high heat, stirring constantly with a wooden spoon. The mixture should get frothy. Add in pecans, turn heat to medium low, and continue to cook, stirring and scraping the sides of the pan. Stir until the mixture reaches 238 degrees or until a small drop of the mixture forms a soft ball when dropped into cold water. It should take 30-45 minutes to reach this temperature. Stir, stir, stir.
  • Once temperature has been reached, remove the pan from the heat and stir in the butter and bourbon then spoon out onto prepared baking sheet. Work quickly as you drop the candy mixture by the tablespoon onto wax paper (the pralines harden and crystalize quickly!). Let cool and harden, then store in a tightly covered tin can or tupperware.


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