Reviews (1)
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: 5 stars
12/20/2012
I make these every year and they have turned out wonderful every time. However the first time I did it the candy to pecan ratio was much to high, so I double the amount of pecans and there is still more candy than all the pecans can hold, so I would highly recommend it. Enjoy!
Back to Southern Sour-Cream Pralines
All Reviews for Southern Sour-Cream Pralines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Southern Sour-Cream Pralines
Recipe Summary
Yield: Makes 1 dozen 2-inch pralines
Ingredients
Ingredient Checklist
2 tablespoons unsalted butter, cut into small pieces
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons dark-brown sugar
1/2 teaspoon coarse salt
1/4 cup plus 2 tablespoons sour cream
1 tablespoon bourbon
1 1/2 teaspoons pure vanilla extract
5 ounces pecan halves (1 1/3 cups), toasted
Cook's Notes
Pralines can be stored between layers of parchment in an airtight container at room temperature for up to 3 days.
Gallery
Southern Sour-Cream Pralines
Recipe Summary
Yield: Makes 1 dozen 2-inch pralines
Gallery
Southern Sour-Cream Pralines
Southern Sour-Cream Pralines
Southern Sour-Cream Pralines
Recipe Summary
Yield: Makes 1 dozen 2-inch pralines
Recipe Summary
Yield: Makes 1 dozen 2-inch pralines
Yield: Makes 1 dozen 2-inch pralines
Makes 1 dozen 2-inch pralines
Ingredients
Ingredients
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons dark-brown sugar
- 1/2 teaspoon coarse salt
- 1/4 cup plus 2 tablespoons sour cream
- 1 tablespoon bourbon
- 1 1/2 teaspoons pure vanilla extract
- 5 ounces pecan halves (1 1/3 cups), toasted
Directions
Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated and brown sugars, salt, and sour cream. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240 degrees), 10 to 15 minutes.
Remove from heat. Carefully stir in bourbon and vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add pecans, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.
Drop spoonfuls onto baking sheet. (If mixture in pan begins to harden, stir in 1 teaspoon hot water, as often as needed; if it becomes runny, stir until firm.) Let stand until set, about 30 minutes.
Cook's Notes
Pralines can be stored between layers of parchment in an airtight container at room temperature for up to 3 days.
Cook’s Notes
Pralines can be stored between layers of parchment in an airtight container at room temperature for up to 3 days.
Reviews (1)
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
1
1 star values:
0
Martha Stewart Member
Rating: 5 stars
12/20/2012
I make these every year and they have turned out wonderful every time. However the first time I did it the candy to pecan ratio was much to high, so I double the amount of pecans and there is still more candy than all the pecans can hold, so I would highly recommend it. Enjoy!
Reviews (1)
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
1
1 star values:
0
Add Rating & Review
14 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
1
1 star values:
0
14 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
1
1 star values:
0
14 Ratings
5 star values:
4
4 star values:
3
3 star values:
6
2 star values:
1
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 3
- 3 star values:
- 6
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: 5 stars
12/20/2012
I make these every year and they have turned out wonderful every time. However the first time I did it the candy to pecan ratio was much to high, so I double the amount of pecans and there is still more candy than all the pecans can hold, so I would highly recommend it. Enjoy!
Martha Stewart Member
Rating: 5 stars
12/20/2012
I make these every year and they have turned out wonderful every time. However the first time I did it the candy to pecan ratio was much to high, so I double the amount of pecans and there is still more candy than all the pecans can hold, so I would highly recommend it. Enjoy!
Rating: 5 stars
All Reviews for Southern Sour-Cream Pralines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Southern Sour-Cream Pralines
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
