Nan’S Bourbon Pralines

1. 1

   *To toast nuts, preheat oven 350u00b0 and spread the nuts out in a single layer on a baking sheet. Toast, stirring occasionally, for 8 to 10 minutes. Or you can toast them in an ungreased skillet over medium heat (not very long), stirring, until light golden brown and aromatic.

2. 2

   In a heavy saucepan over low heat, melt 4 tablespoons butter. Stir in the granulated and brown sugars, dash salt, and heavy cream. Cover and bring to a boil over medium heat. Once boiling, remove the lid and boil until temperature reaches 242u00b0 on the candy thermometer, or almost firm ball stage.*

3. 3

   Stir in the toasted pecans.

4. 4

   Remove from heat and beat in flavoring and bourbon. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and begins to thicken.

5. 5

   Have a buttered baking sheet or waxed paper lined baking sheet ready.

6. 6

   Quickly drop the candy mixture by tablespoons onto the greased cookie sheet. Wrap pralines individually in plastic wrap to store.

7. 7

   *Firm ball stage: A small amount of the mixture, when added to cold water, will form a soft ball which will hold its shape and not flatten once removed from water.

* Per serving · 4 servings · Values may vary.

No additional tips available.