bourbon pecan pralines candies (Print Version)

Buttery candies blend toasted pecans and bourbon for a rich, caramelized Southern delight.

# Components:

→ Nuts

01 - 2 cups pecan halves, toasted

→ Sugars and Dairy

02 - 1 1/2 cups granulated sugar
03 - 1 1/2 cups light brown sugar, packed
04 - 1 cup heavy cream
05 - 4 tablespoons unsalted butter
06 - 1/4 teaspoon fine sea salt

→ Flavorings

07 - 2 tablespoons bourbon
08 - 1 teaspoon pure vanilla extract

# Directions:

01 - Line two large baking sheets with parchment paper or silicone baking mats.
02 - In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, light brown sugar, heavy cream, unsalted butter, and sea salt. Stir frequently until butter is melted and mixture is homogenous.
03 - Attach a candy thermometer to the saucepan. Continue cooking, stirring occasionally, until the mixture reaches 238°F (114°C), approximately 12 to 15 minutes.
04 - Remove the saucepan from heat. Immediately stir in bourbon, vanilla extract, and toasted pecans.
05 - Beat the mixture vigorously with a wooden spoon for 2 to 3 minutes until it thickens, becomes creamy, and pecans are evenly distributed.
06 - Working quickly, drop tablespoonfuls of the mixture onto prepared baking sheets, spacing them apart.
07 - Allow the pralines to cool and set at room temperature for 20 to 30 minutes before serving or storing.

# Expert Advice:

01 -
  • Uses simple pantry ingredients you probably already have
  • Comes together faster than most candy recipes
  • Perfect for gifting or treating yourself at the holidays
  • Infused with real bourbon and loaded with crunchy, buttery pecans
02 -
  • Classic Southern confection with a touch of grown-up flavor thanks to bourbon
  • Packed with fiber-rich pecans and calcium from the cream
  • Doubles easily for parties or candy gifts
03 -
  • Always use a heavy-bottomed pan candy scorches easily and needs steady heat
  • If your mixture begins crystallizing and grains sugar at the edges immediately wipe down with a wet pastry brush and keep stirring
  • If you want glassy brittle pralines cook a touch hotter and beat less If you crave fudge-like creaminess stay close to 238 degrees and beat thoroughly

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