Recipe by southern chef in louisiana
If you like bourbon, these are some of the best pralines ever.
Top Review by Bulldog Belly
My first attempt to make pralines... I made three batches and learned the importance of temperature! I don't know if my thermometer was off, or if it was a humidity thing, but I had to experiment to find the right temp to cook to. If you try them and they don't end up with the perfect melt-in-your-mouth consistency, try tweaking the temperature.
- 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
Directions See How It's Made
- 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.