January 06, 2017
Gasparilla, Super Bowl, and Mardi Gras will soon be upon us. What better treat to serve than a New Orleans favorite Pecan Pralines or PRAWLINES depending on your twang? They are super simple to make, and what a crowd pleasure. You won’t believe how fast they will disappear.
- 2 cup toasted pecans (see toasting instructions below)
- ½ cup heavy cream
- 1 stick salted butter
- 2 cups plus 4 tablespoons light brown sugar
- 2 teaspoons pure vanilla extract
- 2 teaspoons bourbon
Step One – Toasting Pecans
Preheat oven to 325 degrees. Spread pecans on sheet pan and place in over for 5 minutes, toss the nuts, turn the pan and bake another 5 to 7 minutes. Let cool completely.
Line cookie sheet with parchment paper. Fit a heavy bottom pan with a candy thermometer (groceries sell them). Over high heat, cook cream, butter, and brown sugar to 240 degrees (what they call Soft-Ball stage). If necessary stir once to dissolve sugar. Never more than one time or the sugar will not harden correctly. Remove from heat and let sit for 15 seconds.
Stir in vanilla, bourbon, and pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoons full onto the parchment lined cookie sheet. Let cool completely. You can make them smaller by using a teaspoon.