Friday, December 21, 2018

Dangerous Pecans

So, when I asked DH what he wanted me to make the most for Christmas, he said Praline Pecans. It has become a tradition that we buy a cone of them from a vender at the WRCA in Amarillo when we are there every November as we leave and head home. Through the years I've tried a few recipes here and there, but it was never THE ONE. Well, this year I tried these and Eureka!

We can't keep our hands out of them. I'm not going to link to the original recipe because when I try to go there, it tells me it's not a safe site and I don't want to send ya'll anywhere that's unsafe. 😉. And I saw them on Amazon: 2lb 6oz for $44.99! Holey Moley!

We have a Safari Club Christmas party to attend later this week. The meal is catered, but everyone brings something for the desert table. When I asked DH what I ought to bring, he just looked at me. We've been married long enough for me to know his answer was these Whiskey Praline Pecans.

Initially, I made one batch to try. They disappeared. I am taking a double batch to the party, but I can't make them until that day or there won't be any to take. I will triple the batch for us at Christmas. That will give us enough to share with the neighbors.

 Whiskey (Bourbon) Praline Pecans

1 lb pecan halves
1/4 C sugar + 1 Tbsp for later
1/4 C brown sugar
1 Tbsp cinnamon
1/4 tsp nutmeg
1/8 tsp cayenne
1 tsp salt
1 large egg white
2 Tbsp whiskey or bourbon
1 Tbsp honey
1 Tbsp vanilla

*Preheat oven to 250°. Line baking sheet with parchment paper. In a large bowl, combine 1/4 C sugar, brown sugar, cinnamon, nutmeg, cayenne, and salt. Set aside.
In a 2nd bowl, combine egg white, whiskey or bourbon, honey, and vanilla. Whisk together until frothy. Add pecans and stir to coat. Remove pecans with a slotted spoon and add to sugar mixture, leaving extra liquid behind. Stir until all pecans are well-coated. Sprinkle extra Tbsp of sugar over pecans and give a quick stir. Pour pecans onto parchment lined baking sheet and bake for 80 minutes, stirring every 20 minutes. Remove from oven. Pecans will be sticky until they cool. Good luck restraining yourself from eating them all. In fact, I made 6 batches. 😲

I know someone will ask - you can use any whiskey or bourbon. You can't really taste it in the finished product, but I used Maker's 46 because that's what was in the cabinet. And no, the cayenne doesn't make them very spicy. At least not to us so I add just a smidge more than the original recipe.

DH suggested I try this with almonds so I did. Two thumbs up!

However, the pecans hold the coating better due to their shape. I guess you could say we're going a little nuts around here. 😊


Tired Teacher said...

Thanks! I have a favorite Sugared Pecans recipe, but this one may replace it.

pbrenner said...

These sound delicious! I make pecan pie, and learned years ago that adding some bourbon to it does something for the flavor - deepens it, or offsets a little of the sweetness or something. Plus, we like bourbon :-) As a Texas gal, I love pecan pralines - if that's something y'all like, look up the Texas Farm Bureau microwave praline recipe. It's easy and almost foolproof, and makes the *best* pralines! Thank you for sharing these glimpses of your life - and have a very Merry Christmas and Happy New Year!

Roxann in East Texas said...

I will definitely be trying these for the new year day events. I made some (a different recipe) for Christmas and they were a big hit. We have purchased the Whiskey Pecans, the ones we purchased - um, you could smell the liquor when you removed the top but it was not in the flavoring!!!

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