Bourbon Pecan Pralines
Take classic pralines to a whole new level with these Bourbon Pecan Pralines!
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My father-in-law was in town recently, and somehow we ended up talking about bourbon. I’m not entirely sure how we got onto the topic, but we somehow then ended up standing in the liquor store studying all of the various bourbons.
The bourbon scene seems to have exploded in recent years. When I first started drinking bourbon, I always preferred it mixed with ginger ale or Sprite. Over the years, I’ve gradually moved towards entirely unadulterated bourbon. No mixers. No ice. Just a small glass to sip on while watching a movie on the weekend…or while chatting with my father-in-law.
Anyways, back to the liquor store. There were several hundred different types of bourbons and whiskeys on the shelf. Several hundred! (For the record, bourbon and whiskey are pretty similar. All bourbon is whiskey, but not all whiskey is bourbon.) We ended up picking up a bottle that was labeled ‘double-oaked’. I didn’t know exactly what that meant, but it sounded kinda cool. On a side note, I feel like I often select bottles of wine because they have a cool label. Price is important, and I look for a bottle in my price range. But after that, the label becomes important. If it catches my eye, it likely ends up in the cart. #TrueStory
As my father-in-law and I were sitting there sipping on this bourbon, we got to talking about using bourbon in recipes. I’ve had cherry pie with a bit of bourbon in it. Fun twist on a classic. I also used some bourbon in the marinade for these chicken wings. (Laura still talks about those wings!) But I wanted to do a dessert. That’s when I remembered the pralines that I made for this Banana Pudding Cheesecake. Those things were incredible…and so easy to make. I decided it was time to create some Bourbon Pecan Pralines.
Have you guys ever had pralines? New Orleans is famous for it’s pralines, and I remember trying some from a street vendor down there. Of course they were amazing. I mean it’s brown sugar and toasted pecans. Can’t go wrong there! I’ve upped the ante a bit by adding a splash of bourbon to these Bourbon Pecan Pralines. (If you don’t want to add the bourbon, then just leave it out. You’ll end up with a classic pecan praline…and it’ll be delicious!)
For the record, my father-in-law and I polished off these pralines over the course of the weekend. We were nice enough to share a few with Laura and my mother-in-law, too.
How do you select a bottle of wine?
Bourbon Pecan Pralines
Ingredients
- 1 cup pecan halves lightly toasted
- ¾ cup granulated sugar
- ¼ cup + 2 Tbsp brown sugar
- 3 Tbsp unsalted butter
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 Tbsp bourbon
Instructions
- Line a baking sheet with aluminum foil or silicone liner; set aside.
- Place all ingredients except for bourbon into a large saucepan. Heat over medium-high heat, stirring often, until mixture begins to boil. Let boil for 3 minutes, or until temperature reaches 238-240°.
- Remove pan from heat, add bourbon and continue stirring until mixture begins to thicken slightly.
- Working quickly, use 2 large spoons to drop spoonfuls of praline mixture onto lined sheet pan. Let cool completely.
I do like bourbon every once in a while. Hubby loves it straight up with one big cube. Like you, when selecting things at the liquor store, especially wine I look at price and the label. If the label looks good, well, that’s good for me, lol 😀 Funny thing, isn’t it? These pralines look delicious and I’m thinking they would be perfect for the upcoming holidays. I doubt that would last long!! Pinned! Have a great weekend, David 🙂
Yeah, it’s funny how that whole wine thing works. I’ve had good bottles of wine that looked boring and bad bottles that looked super fancy. But it’s the fancy ones that catch your eye first! Thank you so much, Dawn…hope you have a great weekend yourself! 🙂
So, am not a huge liquor connoisseur, but, I am a big time praline connoisseur! Every time Lil Shashi and I make it to Savannah, we head to river city sweets where we get our fill of all flavors of pralines – but I’ve never had boozy pralines! Loving the idea of adding bourbon to these beauts! David – these look and sound better than the pralines I’ve seen in stores! I hope Y’all didn’t finish all these as I’m programming my drone and sending it Upstate! 🙂
You could totally leave the bourbon out of these and end up with just classic pecan pralines, Shashi! Dad-in-law and I polished these bad boys off a while back, but they are so incredibly easy to make that I can whip up another batch as soon as that drone arrives! On a side note, I think you need to get that drone checked out…it has the slowest engine ever!! 🙂
Hey David! I have never had pralines, 🙈🙈🙈🙈 but thanks to your recipe that will soon change! I have never tasted bourbon, just plain whiskey, but I am a beer gal if you like! Love to used licor on my cooking though. The way I choose a bottle of wine, first I look up the type of raisin that I like (for red wine) Pinot noir use mostly on Bourgogne or Bordeaux types of bottles. For (the white wines) my favorites are Sauternes, Jurançon, vino verde or chardonnay
Oh my gosh! You totally need to make some pralines soon then, Gaila! They are delish. But they are pretty sweet, so all it takes is a little nibble and you’re good to go again. Hey, you sound like you know your wines! I’m bringing you along to the wine store next time I go! Haha. 🙂
My pleasure! 😍🍷🍾 Well, I lived in France, and when you live there is like going to buy a bottle of water and then again in some stores is cheaper than water!
I’ve always wanted to visit France! I just visited Napa Valley, and I was totally in love with trying all of the different wines. It’s fun to try them side-by-side as you can really tell what you like and don’t like. Cheers, Gaila! 🙂
Hi David! I haven’t made pralines in a long time…I think that needs to be rectified! I am really craving Cajun food! Wish I could magically transport myself to Louisiana! Guess I’ll have to do the next best thing and make some of these(and a pot of rb&r)!
Oh man, I am always craving Cajun food, Dorothy! The in-laws are all coming in town next week for Robbie’s 1st birthday, and I’m already plotting how I can make a big batch of red beans for dinner one night. Now the hard part is getting Laura to give me the ok on that one. 🙂 (I also totally typed that before I saw your note about red beans…once again, we think alike!)
Hi David! I like to brown up some andouille sausage to add to the red beans and rice and make a salad to go with. Some nice corn bread would be nice too! I hope you can sell Laura on this because it is just plain good stuff!
Such a lovely recipe to try it out for the festival seasons!!
Thank you so much, Sharmila…it’s one of our favorite sweet treats! 🙂
Ok, let’s talk about bourbon, David. The thing is I’m not the best person for this kind of chat. I’m quite partial to alcohol (except some wine, bubbly, and liquors. And cider. Do I sound like I have a drinking problem?) But I do like using it while cooking. Which is why these Bourbon Pecan Pralines are 100% dessert for me. And now tell me the truth, David! Are these my Christmas present? Did I get it right?:)
Oh, I know how you love to use liquor in your recipes, Ben…they all sound so amazing! The thing about these pralines is you could add the bourbon or just leave it out…they’ll be delicious either way. And, yes, these are your Christmas present. But because you guessed it early, I’m just changing your present to a bag of coal. Sorry.
These pecan pralines look super addictive- definitely would have to hide these from myself 🙂
Oh, man, these are totally addicting, Medha! Fortunately for me, I had the father-in-law around to help me polish these off. 🙂 Thanks!!
no I have never had pralines, but looking at these pictures, I need to have them asap! yum!
Oh you should totally make pralines sometime, Manali! They are so incredibly easy to make. The added splash of bourbon in these was fun, but that is totally optional! Do give them a shot sometime. 🙂
I recently became a bourbon lover. I had a Manhattan a few years ago and fell in the with the sweet, smoky, flavor, not to mention it’s always impressive when a woman can handle her Bourbon. Woodford Reserve is my favorite, but I’ve never had Double Oaked Woodford Reserve. I’ve only tried Pecan Pralines in New Orleans, they were a bit too sweet for my liking, but I would love to try these spiked beauties.
Oh man, I’m totally impressed right now, Mary! You do indeed know your bourbon…and that is awesome!! 🙂 Give that Double Oaked Woodford a shot. I really liked it. It was a bit pricey, but I didn’t mind since I can make a bottle last a long time. Anyways, pralines are indeed sweet! I actually had some in New Orleans that were too sweet for me, too. For some reason, I like these better…but I still only eat a little small nibble at a time. If I ate a whole praline, I’d be hanging from the ceiling with a sugar high! 🙂
Bourbon-whiskey-bourbon-whiskey! Just put it in these pralines and call it mine!! You totally had me at bourbon. I do love some wine though and isn’t it a blast to shop through the shelves and pick fun bottles based on labels? Running with Scissors and 19 Crimes come to mind!
Haha! Yes, I love me a good bourbon. I don’t often use it in cooking as I’d rather just sip on it…but I gotta say the little splash of bourbon in these pralines was pretty darned awesome! 🙂 19 Crimes has the best labels…totally know the exact one you’re talking about. Thanks, Rach…hope your week is going well!
Oh yum! I think I could eat the whole batch of these bourbon pecan pralines all by myself.
Oh man, I could’ve eaten this entire batch, too, Dawn! Fortunately, my father-in-law was in town so he helped me polish these off. 🙂 Thanks!
Love how you select your bourbon – I would do exactly the same, pretty labels are important 🙂 My husband, however, is a little bit of a geek when it comes to alcohol. He is a big whiskey fan. I actually did not know that all bourbon is whiskey, but not all whiskey is bourbon. That is a fun fact to know. How very nice of you to share some of your bourbon pecan pralines with Laura and your mother in law 😉 – they look delicious!
I’m becoming a huge bourbon/whiskey fan, so it’s becoming more fun to go to the store and read about the different options. But when it comes to wine, I’m still pretty darned lost! I know what kinds I like…but after that, it’s a tossup. Mmm…now I want to go back to the wine store and get lost in the aisles. 🙂 Hope you are having a great week so far, Miriam!
My husband loves whisky and he enjoys having a drink during weekends. I am more of a festive drinker 😉 but never had bourbon or praline. I would love to try them.These pralines looks lovely and I am sure that’s not going to last long in my house 🙂
You should totally ‘borrow’ some of your husband’s whiskey and add a splash to these pralines, Ruwi! They’re really tasty…and also really easy to make. Thanks!! 🙂
I love cooking with whiskey, ok booze in general. The pralines look fantastic, you are right how can you go wrong with brown sugar and pecans! These look like something that might make an appearance at Christmas time for people to snack on!
I enjoy cooking with whiskey, too, Matt…but I often just prefer to sip on it while cooking. That still qualifies, right? 🙂 These pralines are incredibly easy to make, and the splash of bourbon adds a fun, festive twist. Thanks!!
I love pralines! I’ve never had em in New Orleans, but growing up my dad used to get them a lot when we visited NYC. And I enjoy spiking recipes too! 🙂
Pralines are a strange thing…they are so sweet that it only takes a little nibble, but they are so darned tasty at the same time! The splash of bourbon in these really added a fun twist. Thanks, Nicole! 🙂
Thank you so much for sharing lovely recipe. I always wanted to make one. This looks so delicious!
Pralines are super easy to make, Kushi! Definitely give them a shot sometime! Thanks!
What a nice treat David! It looks magical. I’m definitely trying them in the weekend 🙂
Thank you so much, Puja! Pralines are super tasty and super easy to make! Do give them a shot soon. 🙂
I think bourbon’s what I need for my family’s fruitcake cookies . . . Probably should check before I go to the liquor store. But if it’s not, at least I’ll have it for this praline recipe 😉 These look so delicious and addictive!!
Ooo…I bet bourbon is what goes into those fruitcake cookies! (On a side note, I don’t think I’ve ever had a fruitcake cookie…sounds awesome!) The splash of bourbon in these pralines was definitely a fun twist. Thanks so much, Megan!!
Dude, I just made candied pecans but wish I saw this first- Bourbon and a few extras to make it PRALINES! (best ice cream- pralines + cream)
What doesn’t New Orleans have? Seafood, delicious hearty gumbos, PRALINES.
Pralines + cream ice cream was totally one of my favorites as a kid…hey, let’s make our own version using these bourbon pecan pralines!! And, yes, I totally agree with you. New Orleans has it all when it comes to food…and it also has Mardi Gras! 🙂
You’re a Bourbon Badass! Just straight…not even a stray ice cube!?
I love baking with bourbon but not so much drinking it straight, which is why I am totally down with your spiked pralines! Who can make pralines even more amazing than they already are? David can!
Straight, no chaser. That’s how I roll, Lindsey! 🙂 I love me a good praline, but I gotta say the splash of bourbon in these was a fun twist. Cheers, my NYC chef friend!
I was in Wisconsin over the week-end and am just getting to my blog feed and might I say these look absolutely incredible. Really. Like do you deliver? I’ll send chiles! I drank my fill so no more these days, but Jim and Jack were good, dear friends. 🙂
Haha, these pralines are mighty tasty, Kevin! I came across this recipe (minus the bourbon) back when I lived in the South, and it totally reminds me of New Orleans. The splash of bourbon in these is just a fun little twist…but totally optional! 🙂
I pinned this David…they are perfect for during the holidays.
Thank you so much, Karen! These would make great neighbor gifts…they’re fun and really quite easy to make, too. 🙂
I have followed you from Instagram to this Blog and I am about to make these Pecans! All that I have to say is that you have the most amazing BLOG! And this food looks too good! And I love your family stories! Its more than just a receipe blog. Have a Blessed Holiday!
Hey there, Sharelle! First of all, thank you SO much. I can’t tell you how much it means for you to follow me over here. I do try to write fun stories/tidbits/etc with my posts rather than just include a recipe. But in the end, it’s all about delicious food! Thank you so much for your comment, and I hope you have an amazing Thanksgiving as well! 🙂
David, we have a dinner on the grounds every year on the third Sunday in March here in Woodville, Texas and the community is invited. We sell tickets for all you can eat. One of the desserts is Bourbon pralines and Rum pralines. They have to be hidden and specifically asked for because they will not last 10 minutes otherwise. Yum they are good! I am so glad I found your recipe cause now I don’t have to wait a whole year now.
Hey there, Rebecca! That dinner sounds awesome. It sounds like the perfect way to break out of winter and enjoy the company of your friends and neighbors! 🙂 (I just looked up Woodville, and it’s not that far from Palestine. My grandparents lived there, and I’ve visited east Texas quite a bit over the years. Wonderful area of the country!) So these pralines are seriously easy to make, and the bourbon flavor really comes through. Of course, you could totally play with the liquor to create different flavors. (I saw that you mentioned rum, and I’ll have to try that one sometime.) Pralines are pretty darned easy to make, too. The only real trick is making sure they reach 240°F…otherwise they won’t set up. I hope you enjoy these as much as we do! Thanks for stopping by and commenting!