It’s hard to ignore New Orleans’ heat and humidity, let alone in the kitchen. For those who crave sweets but dread turning on the oven, pralines are the answer. Bourbon, like bacon, makes everything better so our version adds a bit to keep things poppin’.
Yield: 15–18 pralines
Line a large cutting board or sheet tray with parchment paper.
It’s hard to ignore New Orleans’ heat and humidity, let alone in the kitchen. For those who crave sweets but dread turning on the oven, pralines are the answer. Bourbon, like bacon, makes everything better so our version adds a bit to keep things poppin’.
Yield: 15–18 pralines
Line a large cutting board or sheet tray with parchment paper.
Add sugars and heavy cream to a saucepan on medium heat. Cook, whisking occasionally, until sugar has dissolved. Bring mixture to a boil, without stirring, until a candy thermometer reaches 238˚F. Shut off heat, and add bourbon, butter and vanilla. Stir until creamy, about 1 minute, then add pecans. Mix well. Quickly drop heaping tablespoons of mixture onto parchment. Allow pralines to cool. Peel off parchment, and serve.
