These Pecan Pralines taste just like the ones they sell in the tourist areas of Charleston, Savannah, and other southern cities.
Ingredients
1.5cupsbrown sugarpacked
1/2cupheavy whipping cream
1/4cupunsalted butter
2tbspwhiskeyoptional
1/2a vanilla bean*innards scraped out and added to mixture
2cupspecans**
Instructions
Have the pecans already measured out in a bowl and set next to the stove.
Place a piece of parchment paper on a tray, and set that next to the stove as well.
Combine all the ingredients except the pecans into a heavy bottomed saucepan, and heat over medium high, stirring continuously with a spoon, until it reaches 250F on an instant read thermometer. Depending on the heat output of your stove, this may take between 8 and 12 minutes.
Turn the heat off, add the pecans, then stir the mixture for 45 seconds.
Dollop spoonfuls onto the parchment paper in mounds, moving quickly, as the sugar mixture will become firmer and firmer as it cools.
Let the pralines cool for a few minutes, then enjoy. They are particularly wonderful when enjoyed warm and fresh.
Notes
*The vanilla bean is not required, but it adds wonderful flavor and visual appeal with the specks throughout the praline. If you wish to skip the vanilla bean, omit it entirely, or add 1 tsp of vanilla extract instead.**You may use toasted or untoasted pecans. Sometimes I just add them straight from the bag because I don't want to be bothered to toast them. But, toasted nuts are always more flavorful. To toast the nuts, place in a 300F oven for about 5 minutes, until fragrant and starting to brown.Storing leftovers: Keep at room temperature for up to 2 weeks, storing them in an airtight container only after they have been completely cooled.Freezing: Pralines freeze very well. Store in an airtight container for up to 2 months.