SPIRITED LOUISIANA PRALINES - DEE DEE'S

Spirited Louisiana Pralines - Dee Dee's image

Provided by Diane Atherton

Categories Candies

Time 55m

Number Of Ingredients 11

2 c light brown sugar, packed
1 c sugar
1 1/2 c heavy cream
1/3 c whole milk
1/2 c butter, unsalted
1/2 tsp cinnamon
1/2 tsp kosher salt
1/8 tsp cayenne pepper
3 c toasted pecan, halves
1 Tbsp bourbon
NOTE: TO TOAST PECANS, PLACE IN OVEN, THAT'S BEEN PREHEATED TO 350 DEGREES, FOR 10 MINUTES.

Steps:

1. In a 5 qt sauce pan, combine brown sugar, sugar, cream, milk, butter, cinnamon, salt and cayenne pepper. Cook over medium heat, stirring constantly until it reaches 230 degrees. NOTE: if necessary lower heat slighly to prevent a boil over.
2. Add pecans and continue to cook, stirring constantly until it reaches 236 degrees (soft ball stage). Remove from heat and add bourbon. Let mixture set until lukewarm about 10 minutes. Stir with a wooden spoon until thickened and slightly creamy, 1 1/2 to 2 minutes.
3. Working quickly, drop by tablespoon onto waxed paper or parchment paper. NOTE: If mixture hardens and becomes difficult to work with, add 1 to 2 tablespoons of cream; heat over medium heat until creamy and can be easily worked with. Let pralines cool completely and become firm before moving. Store in airtight container.