Bourbon Pecan Pralines Food

BOURBON PECAN PRALINES

Steps:

• Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

BOURBON PECAN PRALINES

Steps:

• Line 2 large baking sheets with wax paper or silicone baking mats. Set aside.
• In a heavy bottomed saucepan melt together butter, brown sugar, granulated sugar with cream and corn syrup. Cook, stirring over medium-high heat just until it comes to a boil.
• Immediately lower the heat to medium. Cook until a candy thermometer reaches soft ball stage. (Around 236°F) This may take as long as 20 minutes.
• Remove from heat, stir in pecans, bourbon and vanilla. Mix with a wooden or non stick spoon for 1-2 minutes or until it begins to thicken and has a matte sheen. Don't skip this step.
• Work quickly with 2 Tablespoons dropping onto wax paper in rounds, forming into even shapes. Use one Tablespoon to drop and the other to scrape the mixture from the spoon.
• Let sit until completely dry and set. Store in an airtight container at room temperature.

BOURBON PECAN PRALINES

Steps:

• Preheat oven to 300 degrees F. Spread pecan halves onto a baking sheet and toast for 6 minutes (mixing halfway through). Remove from oven and cool.
• Take two baking sheets and line with parchment paper or silicone baking mats. Spray lightly with cooking spray to prevent sticking.
• To a large pot add the brown and white sugars, butter, and milk and melt together over medium heat.
• Stir in pecans and heat to 238 degrees F (check that candy thermometer!), stirring frequently.
• Remove from heat and stir in vanilla and bourbon.
• Continue stirring for about 3-4 minutes until thickened and creamy.
• Quickly drop spoonfuls of the mixture onto the baking sheets, leaving room as the mixture will spread slightly.
• Sprinkle lightly with sea salt.
• Allow pralines to cool before removing from the baking sheets.

PECAN PRALINE SEMIFREDDO WITH BOURBON CARAMEL

Steps:

• To make the praline, line a baking sheet with waxed paper.
• Combine the water and the sugar in a saucepan over high heat. Gently swirl the pan around to melt the sugar evenly. Using a candy thermometer, cook the sugar until it reaches 370°F. Add the pecan halves to the caramel and quickly stir the nuts to coat them thoroughly with the caramel. Spoon the praline onto the waxed paper in an even layer to cool. Once the praline has cooled, chop it finely with a knife and reserve.
• To make the parfait, line a 9 by 5 by 3-inch loaf pan with plastic wrap, letting enough excess wrap hang over the sides to cover the top.
• Using a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed until it reaches stiff peaks. Remove the bowl from the mixer and, with a rubber spatula, fold the sour cream into the whipped cream. Transfer the mixture to a large bowl and refrigerate until needed.
• Have the egg yolks and egg whites in separate bowls. Put the egg yolks in a stand mixer fitted with the whisk attachment and add 1/4 cup of the sugar. Whisk the mixture on high speed until you achieve a thick, pale yellow consistency. Transfer the mixture to another bowl and reserve.
• Using a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until frothy. Decrease the speed to low and slowly sprinkle the remaining 1/4 cup sugar into the whites. Once the sugar is added, increase the speed to high and whisk until medium peaks form.
• Fold the cream mixture into the yolks, then fold in the egg whites in three additions. Fold in the chopped pecan praline.
• Fill your prepared loaf pan with the semifreddo mixture and smooth out the top. Pull the plastic wrap over the top and freeze for at least 4 hours, but preferably overnight.
• To make the caramel, using a candy thermometer, cook the water and the sugar in a medium saucepan over medium-high heat until it reaches 380°F. Remove the caramel from the heat and carefully add the heavy cream. Return it to the stove over low heat. Once the cream dissolves into the caramel, you need to swirl the pan periodically but try not to stir it, remove it from the heat and add the bourbon. Hold the caramel at room temperature until you are ready to serve it.
• To serve the semifreddo, pull the plastic wrap away from the top. Invert the loaf pan onto a platter. Wrap a hot, wet kitchen towel over the loaf pan and gently rub the sides to release the semifreddo. Once the semifreddo is released onto the platter, peel off the plastic wrap.
• Slice the semifreddo into ten equal slices with a sharp knife. Serve each with a drizzle of bourbon caramel.

BOURBON PRALINE PECAN SAUCE

Steps:

• Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside.
• Bring brown sugar, heavy cream, butter, corn syrup, salt and cinnamon to a boil in a medium size heavy bottomed saucepan over medium heat, stirring constantly. Once boiling immediately lower the heat and let bubble for 2 minutes.
• Remove from heat, and add the baking soda. Stir until incorporated.
• Add bourbon, vanilla and toasted pecans. Mix well.
• Cool slightly (about 10 minutes). Serve warm.

BOURBON PRALINES

Steps:

• Line 2 baking pans with parchment paper; set aside. In a 4-quart saucepan, combine buttermilk, baking soda, and sugar. Over medium-high heat, bring to a rolling boil, stirring constantly. To prevent crystals from forming, brush sides of pan with cold water.
• Cook, stirring constantly, until a candy thermometer registers 240 degrees (soft-ball stage), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter has melted. Stir in pecans; beat with wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking pan, forming a 2-inch patty. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scraping down sides and stirring. Let patties stand until set, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.

BOURBON PRALINES

Steps:

• Combine first 5 ingredients in a heavy saucepan; cook over low heat, stirring gently until sugar dissolves. Add pecans; cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals down from side of the pan.
• Uncover and cook without stirring to soft ball stage or until candy thermometer reads 235°F.
• Remove from heat and stir in baking soda; beat with a wooden spoon just until the mixture starts to thicken (5 to 8 minutes).
• Working rapidly, drop by tablespoonfuls onto greased wax paper; let stand until firm.

BOURBON CANDIED PECANS

Steps:

• Preheat oven to 250°. Line baking sheet with foil. In a large bowl, combine the sugar, brown sugar, cinnamon, nutmeg, cloves and salt. Stir and set aside. In a large bowl, combine the egg white, whiskey, vanilla and honey. Whisk together until frothy. Add the pecans and stir to coat. With a slotted spoon or fork, remove pecans and add them to the sugar mixture, don't dump in the extra liquid. Pour pecans out onto prepared baking sheet. Bake for 1 hour 15 minutes, stirring every 20 minutes or so. The pecans will be sticky until they cool.

BOURBON PRALINE CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-inch springform pan, then line the bottom and sides with parchment paper and butter the paper. Wrap the outside of the pan with foil.
• Make the praline layer: Melt the butter in a saucepan over medium heat. Whisk in the brown sugar, corn syrup, kosher salt and vanilla. Spread in the prepared pan and scatter the pecans on top; set aside.
• Make the cake: Whisk the flour, baking soda, nutmeg and fine salt in a large bowl. Whisk the buttermilk and bourbon in another bowl.
• Beat the butter and granulated sugar with a mixer on medium-high speed until fluffy, 10 minutes. With the mixer on low, beat in the eggs, one at a time. Add the flour mixture in three parts, alternating with the buttermilk mixture, starting and ending with flour. Fold in the pecans.
• Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a rack, 30 minutes. Remove the springform ring, invert the cake onto a plate and remove the paper. Serve with ice cream.

BOURBON PECAN PRALINES

Steps:

• Line two baking sheets with parchment paper or non-stick silicone baking mats; set aside.
• Stir together the sugars and baking soda in a 3-quart saucepan. Stir in the half & half and place over medium heat. Cook, whisking occasionally, until the mixture reaches 235 degrees F on a candy thermometer.
• As soon as the mixture reaches 235 degrees, whisk in the butter until it is completely melted, about 1 to 2 minutes.
• Remove the mixture from the heat and stir in the pecans and bourbon until the nuts are evenly coated. Switch to a wooden spoon and stir vigorously until the mixture thickens, about 3 to 5 minutes.
• Working quickly, drop tablespoons of the mixture onto the prepared baking sheets. Let sit at room temperature until completely dry, about 20 minutes. Store in an airtight container at room temperature for up to 1 week.