Here is a new recipe for all of you. Enjoy!
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
FREE Newsletter. Sign Up Now!
Pecan pralines with bourbon and brown sugar, along with cream and butter.
INGREDIENTS:
- 4 tablespoons butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- dash salt
- 1/2 cup heavy cream
- 2 cups pecan halves, lightly toasted*
- 2 teaspoons vanilla extract
- 1 tablespoon Bourbon
- butter for baking sheet
PREPARATION:
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. Remove the lid and boil until temperature reaches 242° on the candy thermometer, or almost firm ball stage.
