Roasting the pecans gives this recipe for Pralines an extra depth of flavor. The sprinkling of salt on top is a nice updated touch.
1 1/2 cups granulated sugar
3/4 cup light brown sugar
1 teaspoon kosher salt, plus another teaspoon for sprinkling
1 1/2 cups chopped roasted pecans
1/2 cup skim milk
1/2 cup butter
2 teaspoons bourbon
1 teaspoon pure vanilla extract
1. Line a large baking sheet with parchment paper.
2. Put all the ingredients in a large pot and attach a candy thermometer to the side. Turn heat up to medium high.
3. Fill a bowl that’s larger than the pot halfway with ice water and set aside.
4. Stir the mixture with a wooden spoon. When the butter is melted and the mixture comes together, start checking the temperature.
5. When the thermometer reaches exactly 236℉, remove the pot from the heat and place in the bowl of cold water to stop the cooking process. Stir for 45 seconds while the pot is in the ice bath to evenly cool the entire mixture.
6. With a large spoon, start dropping rounds of the mixture onto the parchment. Sprinkle with some salt.
Note: In humid environments, the pralines might stay sticky, if so store in refrigerator separating the layers of pralines with wax paper.
Makes about 30
Recipe from Duff Goldman
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