I made that!

Bourbon Pecan Praline!

Posted in All Sugar All The Time, Southernness, The Candy Store by brandi on November 13, 2009

Yesterday a friend emailed asking me for a good southern praline recipe. I vaguely remembered someone making it at Tartine and found the recipe in their cookbook. I know, being from Bama I should consult some relative back home, or at least some dusty old stack of secret southern recipes. But the last recipe for candy my grandmother shared called for paraffin wax (like IN the brittle – YUCK!) and I have my limits. After typing up the recipe for her, it was all I could think about. I had all the ingredients already, so it seemed like a waste to NOT make some…

I started by toasting the pecans for a few minutes, to perk them up.

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Then I mixed the sugar, cream, butter, salt, molasses and bourbon in a largish pot.

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I let that boil, stirring occasionally, until it reached 240 degrees.

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I let it sit in the pot cooling, still stirring occasionally, until it reached 210 degrees. I stirred in the toasted nuts, making sure to get them well coated.  Then I poured the mixture out on a sheet pan. I let it cool for 1 minute to start setting up, then sprinkled sea salt on top. Because I like my candy salty. You can omit that step if you prefer unadulterated sweetness.

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After it cooled completely I broke the praline into chunks. And then started passing it out to anyone who walked by. Because this stuff is like crack. Pure candy crack. Definitely dangerous, definitely best to share it before I scarf it all down myself! And did I mention that it took like 20 minutes? So really, there are no excuses.

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BOURBON PECAN PRALINE RECIPE (Tartine Bakery):

2 cups (10 oz) pecan halves

3 cups (21 oz) sugar

1 cup (8 oz) heavy cream

4 tbsp (2 oz) unsalted butter

1/4 tsp salt

1 tbsp unsulphered molasses

2 tbsp bourbon

sea salt (optional)

– Preheat oven to 325

– Spread pecans on baking sheet and toast for 4 minutes. Let cool completely.

– Line another baking sheet with parchment. Set aside.

– In a deep heavy bottom saucepan, combine sugar, cream, butter, salt, molasses and bourbon

– Cook over medium high heat, stirring to break up lumps.

– Bring to boil and cook, stirring occasionally, until it registers 240 on thermometer.

– Remove from heat and let cool until it reaches 210.

– Add the pecans and stir vigorously (you have to work fast because it will start to thicken).

– Pour mixture onto the sheet pan and let it cool for 1 minute.

– Sprinkle on sea salt.

– Let cool for an hour and then break into chunks.