Southern Sour-Cream Pralines

Name: Southern Sour-Cream Pralines
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

3.7

(14)

www.marthastewart.com

Your recipes

Servings: 1.5

Author : Martha Stewart

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons unsalted butter, cut into small pieces1/2 cup plus 2 tablespoons granulated sugar1/2 cup plus 2 tablespoons dark-brown sugar1/2 teaspoon coarse salt1/4 cup plus 2 tablespoons sour cream1 tablespoon bourbon1 1/2 teaspoons pure vanilla extract5 ounces pecan halves (1 1/3 cups), toasted

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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.

Step 2

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.

Step 3

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.