The Complete Package, my beloved husband, never makes candy. Ever. Until this December, that is, when he discovered his hidden talent for making Bourbon Pecan Pralines. If you’re going to be a candy savant, this is the recipe to perfect. It’s buttery and caramely and decadent. Oh, and did I mention it has bourbon in it? Lucky for me, he’s made them several times now. Lucky for you, he’s not stingy about sharing recipes.
TCP’s Bourbon Pecan Pralines
4 tablespoons butter
1 cup sugar
1 cup light brown sugar, packed
1 dash salt
1/2 cup heavy cream
2 cups pecan halves, toasted
2 teaspoons vanilla extract
1 tablespoon bourbon (we’re a Weller Special Reserve family)
butter for baking sheet (or a silpat mat)
Before you begin, prep your baking sheet so it will be ready when the candy is. Either butter the cookie sheet or line it with a silpat mat, if you have one handy.
In a heavy saucepan over low heat, melt the butter then stir in the sugar and brown sugar, salt and heavy cream. Cover and bring to a boil over medium heat. Once it comes to a boil, remove the lid and continue to boil until a candy thermometer reads 242F, or almost to firm ball stage.
Stir in the toasted pecans; remove from the heat and stir in the vanilla extract and bourbon. With a sturdy wooden spoon, continue to beat the candy until it goes from glossy to creamy and begins to thicken.
Working quickly, drop tablespoons of the candy mixture onto the prepared baking sheet. Allow them to cool completely. Once cooled, you can store them in an airtight container or wrap them individually in plastic wrap.
Note: If you’re like TCP, you’ll drop about 1/2 of a cup at a time and make these babies the size of the palm of your hand. Which is great if you love pralines; not so great if you’re prone to sugar-induced napping. Unless, of course, you’re on vacation for the holidays or you like naps, then it’s a total win/win.
Wishing you a Happy Holidays with plenty of pralines,
NanaBread & The Complete Package
Inside NanaBread's Head 
So, when are going to mail some to me or hand deliver them??
Hahaha… if you can get him to mail you a box, GO FOR IT! My guess is he’s going to hoard them. Wanna know why? Because they’re awesome, yes… but also, they’d be great crumbled and mixed into a rum cake or sprinkled over ice cream. And I’m planning to use every single scrap.
Told ya – size does matter! ;-)
Happy Holidays, Jeanne!
You’re right, Claudia! Why eat a dainty confection when you can have one the size of Texas? Wish you were close enough to share. -j
Yeah, me too… *sighs*
Do you think TCP would let me sample one?
Yes. Just as soon as you get here. :)
Totally cracking up at the size of those pralines! Portion size is Reason #104 why TCP and I would get along just fine. I still need to source some Weller’s because you’ve convinced me that it will get me over my brown liquor aversion. Think TCP would make me a praline sans pecans?
Wellers pairs well with everything. I use it in my whiskey sauce for bread pudding, these pralines, and a few other family favorites. It’s also great stirred in to a glass of Coke. Pralines without pecans? I’m not sure TCP could wrap his head around that one. :)
I strive to keep TCP on his toes. ;)
And he likes it.
These look absolutely divine! I am a new reader that found my way here from Anne at From My Sweet Heart. Loving everything I am seeing!
Hi, Kris! Thanks for stopping by! I’m thrilled you found me via Anne. She’s amazing. I just wish she lived closer. I have a feeling we’d get into all kinds of trouble together. So glad to have you join the fun. -j