Praline Liqueur Food

PRALINE LIQUEUR

Steps:

• Toast pecans in oven at 350 °F for 5 minutes. Then take out and let cool.
• In a large mason jar combine vodka, split vanilla bean, and toasted pecans. Cover and store vodka mix in a cool dark place for 3 weeks. Mix up mason jar often.
• After two weeks remove pecans and vanilla pods in a strainer. Store in cool dark place for pecan extract.
• After pecans and vanilla have seeped in vodka and strained out then you can turn pecan extract into liqueur. Combine white sugar, brown sugar and water in a medium saucepan and heat over medium heat to a boil or until all the sugar as dissolved.
• Take sugar mixture off heat and let cool completely. Add to mason jar and store in refrigerator to keep chilled for later.

PRALINE LIQUEUR BREAD

Steps:

• Combine pecans and 1/4 cup praline liqueur; cover and set aside overnight.
• Cream butter and gradually add sugar, beating well.
• Add vanilla; beat well.
• Add eggs and milk, beating well.
• Combine flour, baking powder and cinnamon; add to creamed mixture, stirring well.
• Stir in pecan mixture.
• Pour batter into two greased 7 1/2x3x2 inch loaf pans.
• Bake at 325°F for 55 minutes or until wooden toothpick comes out clean.
• Cool in pans 10 minutes.
• Remove from pans; place on wire racks to cool completely.
• Drizzle 1/4 cup praline liqueur evenly over each cooled loaf.
• Allow to season for 3 days before serving.

HOMEMADE PRALINE LIQUEUR

Steps:

• 1. combine brown sugar, sugar, and water in a pan over medium heat until mixture starts to boil. Reduce heat and simmer 5 minutes.
• 2. Place vanilla beans and pecans in a gallon jar. Pour hot mixture into jar and let cool. Add vodka.
• 3. Cover tightly and store in a dark place at room temp for 2 weeks. Shake jar once daily.
• 4. Strain mixture and discard solids. Will make 4 1/2 cups liqueur

PRALINE LIQUEUR

Steps:

• 1. In a pan, combine brown sugar, sugar and water. Cook over medium high heat until mixture comes to a boil. Reduce heat and simmer 5 minute. Place pecans and vanilla beans in a 1 gallon jar. Pour hot mixture into jar and cool. Add vodka and stir well. Cover tightly and store in a dark place at room temperature at least 2 weeks. Shake jar gently once daily. Pour mixture through a wire mesh strainer lined with 2 layers of cheesecloth into a bowl, discarding solids. Pour mixture through a wire mesh strainer lined with a coffee filter into a bowl. Change filter often. Mixture will drip slowly. Pour mixture into jars; cover tightly. Store at room temperature. Makes about 4 1/2 cups liqueur. Store at room temperature