There’s something downright magical about pralines—the way that buttery, sugary alchemy transforms into a melt-in-your-mouth confection with just the right chew. But when you add bourbon to the mix? Well, that’s when things get really interesting. These Bourbon Pecan Pralines are my homage to the classic Southern treat, with a grown-up twist that’ll have you sneaking just one more… and then another.
Essential Ingredients & Tools
Ingredients
- 1 cup pecan halves (or walnuts for a twist)
- 1 cup granulated sugar
- 1 cup packed light brown sugar (or dark brown for deeper flavor)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 2 tbsp bourbon (or spiced rum for variation)
- 1/4 tsp salt
Tools You’ll Need
- Heavy-bottomed saucepan (a Dutch oven works in a pinch)
- Candy thermometer (or a glass of ice water for the cold-water test)
- Baking sheet
- Parchment paper or silicone mat
- Wooden spoon
- Small cookie scoop (or two spoons)
How to Make Bourbon Pecan Pralines
- Toast Those Pecans Like You Mean It
Preheat your oven to 350°F and spread 1 cup pecan halves out like they’re sunbathing. Give them 5–7 minutes, tossing once halfway, until they’re fragrant and just starting to deepen in color. Toasting isn’t just for show—it wakes up the nuts’ natural oils, turning them from “meh” to “more, please.” Let them cool completely before adding to the syrup, unless you enjoy the thrill of sugar seizing up like a startled cat. - Build Your Sugar Symphony
In that trusty heavy-bottomed pan, combine 1 cup granulated sugar, 1 cup packed light brown sugar, and 1/2 cup heavy cream. Stir gently over medium heat until the sugars dissolve into a glossy, unified syrup. This isn’t the time for vigorous whisking—think of it as coaxing the sugars into harmony, not forcing them into submission. - Hit the Soft-Ball Sweet Spot
Once the sugars are dissolved, add 2 tbsp unsalted butter and stop stirring. Clip on your candy thermometer (keep it off the pan’s bottom!) and bring the mixture to 235–240°F. This is the soft-ball stage, where a drop of syrup in ice water forms a pliable ball. No thermometer? The cold water test is your backup—just don’t blame me if you end up with a sticky science experiment. - Bourbon Time (The Best Part)
The second that syrup hits 240°F, yank it off the heat. Stir in 1 tsp vanilla extract, 2 tbsp bourbon, 1 cup toasted pecans, and 1/4 tsp salt. Work fast—the bourbon’s alcohol will vanish quicker than my willpower around fresh pralines. Fold gently with a wooden spoon to keep those pecans intact. Nobody wants a praline that’s all crumbs and no crunch. - Scoop, Set, and Try Not to Eat Them All
Let the mixture cool for 1–2 minutes (this keeps the pecans from sinking to the bottom), then drop tablespoonfuls onto parchment or a silicone mat. If the syrup thickens too much, a splash of cream and a quick reheat will save the day. A small cookie scoop is your friend here—uniform pralines are the mark of a pro (or someone who’s burned enough batches to learn). Let them set at room temp for 20–30 minutes until firm.
Pro Technique
Temperature is Your Best Frenemy
Pralines are like Goldilocks—they demand just right heat. Underdo it, and they’re sticky; overdo it, and they’re grainy. A calibrated candy thermometer is your lifeline. If sugar crystals start clinging to the pan’s sides, swipe them down with a wet pastry brush to avoid a gritty texture.
Humidity is the Silent Praline Killer
Sugar attracts moisture like I attract kitchen messes. If it’s muggy out, your pralines might stay sticky. Cook when humidity’s below 60%, or add 1 tbsp of corn syrup to the mix—it’s like an insurance policy against crystallization. Store them with a silica gel packet to keep things crisp.
Storage & Freshness Guide
- Room Temp: Layer pralines between parchment in an airtight container. They’ll keep for 2 weeks—if they last that long.
- Fridge/Freezer: Refrigerate for 1 month or freeze for 3 months. Thaw in the fridge overnight, then bring to room temp before serving.
- Gifting Genius: Pack them in a decorative tin with parchment dividers. Tuck in a mini bourbon bottle for drizzling, or pair with dark coffee beans for a next-level treat box.
Perfect Pairings
Complementary Dishes
- Vanilla Bean Ice Cream: The creamy coldness contrasts with the pralines’ chewiness, while vanilla echoes the bourbon’s warmth. Serve crumbled over a scoop for a quick sundae.
- Buttermilk Biscuits: Split warm biscuits and sandwich a praline inside—the buttery layers meld with the caramelized sugar.
Drinks
- Peaty Scotch: A smoky Islay Scotch mirrors bourbon’s oakiness, cutting through the sweetness.
- Cold Brew Coffee: The low acidity and bold roast balance the pralines’ richness without overpowering.
Something Sweet
- Spiced Poached Pears: Lightly poach pears in cinnamon and bourbon for a refreshing, elegant contrast.
- Dark Chocolate-Dipped Strawberries: The berries’ acidity and chocolate’s bitterness offset the pralines’ sweetness.
Why This Recipe Works
The bourbon isn’t just for show—it deepens the caramel notes and adds a whisper of oak. Toasted pecans bring crunch and toasty warmth, while that pinch of salt? It’s the difference between “sweet” and “I need another one right now.”
Ingredient Variations and Their Impact
- Dark Brown Sugar: Swap light for dark brown sugar and add 1 tsp espresso powder for a molasses-kissed depth.
- Coconut Cream: Go dairy-free with coconut cream and Toasted Coconut Flakes.
- Spiced Rum: Replace bourbon with rum steeped with cinnamon and vanilla for a cozier vibe.
- Chocolate Drizzle: Because everything’s better with chocolate.
Bourbon Pecan Pralines: A Southern Sweet with a Spirited Kick
Make irresistible Bourbon Pecan Pralines with my easy recipe! Buttery, chewy, and spiked with bourbon—the perfect Southern-inspired treat. Get the recipe now!
Ingredients
Main
-
1 cup pecan halves
-
1 cup granulated sugar
-
1 cup packed light brown sugar
-
1/2 cup heavy cream
-
2 tbsp unsalted butter
-
1 tsp vanilla extract
-
2 tbsp bourbon
-
1/4 tsp salt
Instructions
-
Preheat oven to 350°F. Toast pecans for 5–7 minutes, then cool.01
-
In a saucepan, combine sugars and cream. Stir over medium heat until dissolved.02
-
Add butter, stop stirring, and bring to 235–240°F.03
-
Off heat, stir in vanilla, bourbon, pecans, and salt.04
-
Cool 1–2 minutes, then scoop onto parchment. Let set for 20–30 minutes.05
