Pecan Praline Whiskey Drink Food

PECAN PRALINES

Steps:

• Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble. Allow the pralines to cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans - style dessert.

TOASTED PECAN OLD FASHIONED

Steps:

• Preheat the oven to 400°F.
• Place the pecans on a baking sheet. Transfer to the preheated oven.
• Toast the pecans for 10-15 minutes or until browned and fragrant. (Keep an eye on them, as you could potentially burn them if not paying attention!)
• Remove from the oven, and let cool to room temperature.
• Transfer the cooled pecans to a mason jar, and pour the whiskey on top of them.
• Let the whiskey infuse for 3-4 days. (Don't go any longer than 4 days, as the pecans could dry the whiskey out.)
• In an Old Fashioned or your favorite whiskey glass, measure the sugar cube/loose sugar and dash in the Angostura bitters.
• Using a muddler, break down the sugar cube and combine it with the bitters, coating the sides of the glass as the sugar and bitters mix.
• Place whiskey stones or a large ice cube, then pour the Toasted Pecan Whiskey over the cubes, swirling it to mix with the bitters and sugar mixture.
• Enjoy immediately!

YUMMY PECAN PRALINES

Steps:

• Generously grease a large slab or baking sheet.
• In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool 5 minutes.
• Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.