Bourbon Pecan Pralines

1. 1

   Melt butter over low heat in a heavy-bottomed saucepan.

2. 2

   Stir in the sugars, pinch of salt, and cream.

3. 3

   Cover and bring to a boil over medium heat.

4. 4

   Remove the lid and boil rapidly until temperature reaches 242 degrees on thermometer.

5. 5

   (this is the upper limit of the soft ball stage in cooking sugar; a drop of syrup in chilled water will hold its shape well.)

6. 6

   At this point, add the toasted pecans and stir well.

7. 7

   Remove from heat and beat in flavorings.

8. 8

   Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken.

9. 9

   Quickly drop the mixture by tablespoons onto wax paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.