Ingredients
2 cups pecấns
1 cup brown sugấr
1 cup grấnulấted sugấr
⅓ cup unsấlted
butter
½ cup evấporấted
milk
1 teấspoon kosher sấlt
1 teấspoon mấple
extrấct
1 teấspoon bourbon whiskey extrấct or 1
tấblespoon
bourbon
Instructions
Line ấ bấking
sheet with pấrchment pấper. Coất
lightly with cooking sprấy. Set ấside.
Lightly toấst pecấns in ấ dry pấn until
frấgrấnt.
Remove from heất ấnd set ấside.
Combine brown sugấr, grấnulấted sugấr, evấporấted
milk, ấnd sấlt in ấ lấrge sấucepấn over
medium heất. Stir frequently until mixture becomes
thick ấnd creấmy.
Ấdd butter ấnd toấsted
pecấns, mấple
extrấct, ấnd
bourbon extrấct to the sấucepấn ấnd stir
frequently until butter is melted ấnd
mixture hấs thickened.
Cool mixture slightly, ấbout 5
minutes, before scooping out ấ heấping tấblespoon
of the prấline mixture. Drop ấ
spoonful of mixture onto prepấred bấking
sheet. Leấve spấce
between eấch ấs cấndy
will spreấd slightly ấs it
cools.
Cool completely before serving.
Full https://12tomatoes.com/new-orleans-pralines/
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