Bourbon Praline Pecans
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: approximately 24 pieces
Adapted from Cookwise, by Shirley O. Corriher.
  • 2 cups (224 g) pecan halves
  • 4 tablespoons unsalted butter, divided
  • dash sea salt
  • 1 cup (110 g) light brown sugar, packed
  • 3/4 cup (131 g) granulated sugar
  • 1/3 cup (80 ml) light corn syrup
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon bourbon
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350° F/175°C.
  2. Spread the pecans on the foil-lined baking sheet and roast until lightly browned and fragrant. Add 2 tablespoon unsalted butter and salt to the hot nuts and stir. Set aside to cool.
  3. In a heavy saucepan over low heat, melt the remaining 2 tablespoons butter. Stir in the granulated and brown sugar, granulated sugar, corn syrup, and heavy cream. Slowly bring to a boil over medium heat. Add the pecans and continue slowly boiling until the temperature reaches 242° F/117° C on the candy thermometer, or almost firm ball stage. If you boil it too fast, the sugar grains don’t fully dissolve and the mixture won’t set properly.
  4. Remove from heat and quickly stir in the vanilla and bourbon using the heat-resistant silicone spatula. Continue stirring vigorously until the candy loses its glossiness, becomes creamy in appearance, and thickens, about 2 to 3 minutes. Don’t stir for too long or it will become grainy.
  5. Very quickly drop the candy mixture by tablespoons onto the baking sheet lined with a silicone mat, about 1 to 2 inches apart. Allow to cool completely. Store at room temperature wrapped in plastic.
More Information

baking sheet lined with foil
3-quart pot with heavy bottom
candy thermometer
heat-resistant silicone spatula
silicone baking mat

Recipe Notes:

The bourbon should be a good one that you like, but does not have to be top shelf.

The candy will keep for up to three days.
Recipe by Andrea Meyers at