On Thu, 16 Aug 2007 08:35:44 -0500, "CatNipped"
wrote:

Wow! Those sound really good. I'll send this recipe to my daughter
and my sisters (Michael and I don't eat sweets). No......I haven't
forgotten the rules, but it's been so long since I roasted up a troll,
I couldn't help myself. Sorry. I'm fixing to put up a recipe, but
have to get the bills paid and in the mail first, so DH doesn't roast
my *ss when he gets home from work tonight.

-bonbon

Pecan pralines with bourbon and brown sugar, along with cream and butter.

INGREDIENTS:
4 tablespoons butter
1 cup granulated sugar
1 cup light brown sugar, packed
dash salt
1/2 cup heavy cream
2 cups pecan halves, lightly toasted*
2 teaspoons vanilla extract
1 tablespoon Bourbon
butter for baking sheet

PREPARATION:
In a heavy saucepan over low heat, melt 4 tablespoons butter. Stir in the
granulated and brown sugars, dash salt, and heavy cream. Cover and bring to
a boil over medium heat. Remove the lid and boil until temperature reaches
242° on the candy thermometer, or almost firm ball stage.

A small amount of the mixture, when added to cold water, will form a soft
ball which will hold its shape and not flatten. Stir in the toasted pecans.
Remove from heat and beat in flavoring and bourbon. Continue beating until
the candy loses its glossiness, becomes creamy in appearance, and begins to
thicken. Have a buttered baking sheet or waxed paper lined baking sheet
ready. Quickly drop the candy mixture by tablespoons onto the greased cookie
sheet. Wrap pralines individually in plastic wrap to store.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a
350° oven, stirring occasionally, for 8 to 10 minutes. Or, toast in an
ungreased skillet over medium heat, stirring, until light golden brown and
aromatic.

Hugs,

CatNipped