Best Homemade Praline Liqueur Recipes

PRALINE LIQUEUR

Steps:

• Toast pecans in oven at 350 °F for 5 minutes. Then take out and let cool.
• In a large mason jar combine vodka, split vanilla bean, and toasted pecans. Cover and store vodka mix in a cool dark place for 3 weeks. Mix up mason jar often.
• After two weeks remove pecans and vanilla pods in a strainer. Store in cool dark place for pecan extract.
• After pecans and vanilla have seeped in vodka and strained out then you can turn pecan extract into liqueur. Combine white sugar, brown sugar and water in a medium saucepan and heat over medium heat to a boil or until all the sugar as dissolved.
• Take sugar mixture off heat and let cool completely. Add to mason jar and store in refrigerator to keep chilled for later.

HOMEMADE PRALINE LIQUEUR

Steps:

• 1. combine brown sugar, sugar, and water in a pan over medium heat until mixture starts to boil. Reduce heat and simmer 5 minutes.
• 2. Place vanilla beans and pecans in a gallon jar. Pour hot mixture into jar and let cool. Add vodka.
• 3. Cover tightly and store in a dark place at room temp for 2 weeks. Shake jar once daily.
• 4. Strain mixture and discard solids. Will make 4 1/2 cups liqueur

BOURBON PECAN PRALINES

Steps:

• Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

HEAVENLY PRALINE CAKE

Steps:

• Preheat oven to 325°. In a large bowl, beat egg white until foamy. Add pecan halves; stir gently to coat. Combine sugar and brown sugar; add to pecan mixture and stir gently to coat., Spread into two greased 15x10x1-in. baking pans. Bake 18-22 minutes, stirring once. Cool. Store in an airtight container., Meanwhile, in a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition. Stir in chopped pecans., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 325° 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine brown sugar, butter and milk. Bring to a boil; cook and stir 1 minute longer. Remove from heat; stir in confectioners' sugar and vanilla until smooth. Drizzle over cake. Serve with candied pecans.

PRALINE LIQUEUR BREAD

Steps:

• Combine pecans and 1/4 cup praline liqueur; cover and set aside overnight.
• Cream butter and gradually add sugar, beating well.
• Add vanilla; beat well.
• Add eggs and milk, beating well.
• Combine flour, baking powder and cinnamon; add to creamed mixture, stirring well.
• Stir in pecan mixture.
• Pour batter into two greased 7 1/2x3x2 inch loaf pans.
• Bake at 325°F for 55 minutes or until wooden toothpick comes out clean.
• Cool in pans 10 minutes.
• Remove from pans; place on wire racks to cool completely.
• Drizzle 1/4 cup praline liqueur evenly over each cooled loaf.
• Allow to season for 3 days before serving.

PECAN LIQUEUR PRALINES

Steps:

• Combine sugars,salt and milk.
• Cook to soft ball stage.
• Add pecans and liqueur.
• Beat until stiff (a min. or so).
• Drop quickly onto wax paper.