Spirited Louisiana Pralines - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

My grandmother could made wonderful pralines. Unfortunately, her recipe was never passed down. I remember as a little girl sneaking pieces right off the waxed paper where they were setting up.

This is not my grandmothers recipe, not even close! I've combined some spices and added some spirits to come up with what I think is a divine creamy praline.

There's cayenne pepper in this recipe but I promise, you won't notice the heat from the pepper, the pepper will open the palate which will make the sugar component more pronounced.

Hope you enjoy!


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Comments:

Serves:

24 to 36 pieces depending on size

Prep:

25 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

2 c
light brown sugar, packed
1 c
sugar
1 1/2 c
heavy cream
1/3 c
whole milk
1/2 c
butter, unsalted
1/2 tsp
cinnamon
1/2 tsp
kosher salt
1/8 tsp
cayenne pepper
3 c
toasted pecan, halves
1 Tbsp
bourbon

NOTE: TO TOAST PECANS, PLACE IN OVEN, THAT'S BEEN PREHEATED TO 350 DEGREES, FOR 10 MINUTES.

Directions Step-By-Step

1
In a 5 qt sauce pan, combine brown sugar, sugar, cream, milk, butter, cinnamon, salt and cayenne pepper. Cook over medium heat, stirring constantly until it reaches 230 degrees. NOTE: if necessary lower heat slighly to prevent a boil over.
2
Add pecans and continue to cook, stirring constantly until it reaches 236 degrees (soft ball stage). Remove from heat and add bourbon. Let mixture set until lukewarm about 10 minutes. Stir with a wooden spoon until thickened and slightly creamy, 1 1/2 to 2 minutes.
3
Working quickly, drop by tablespoon onto waxed paper or parchment paper. NOTE: If mixture hardens and becomes difficult to work with, add 1 to 2 tablespoons of cream; heat over medium heat until creamy and can be easily worked with.

Let pralines cool completely and become firm before moving. Store in airtight container.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Cajun/Creole