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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Pecan Pralines

From Stop and Smell the Rosemary

Ingredients: 

2 cups sugar
¼ cup light corn syrup
1/8 teaspoon salt
1 Tablespoon unsalted butter
6 Tablespoons milk
¼ cup bourbon
2 cups pecan pieces

Recipe directions: 

Cook sugar, corn syrup, salt, butter and milk over medium-high heat until mixture reaches softball stage (begins at 234 degrees on candy thermometer). Watch carefully. Do not stir. Remove praline mixture from heat. Stir in bourbon and pecans. Stir until thick. Drop by rounded teaspoons onto waxed paper. Let cool. Store in an airtight container. Yields 4 dozen pralines.