Cooking Classics: Bourbon Praline Sauce

Cooking Tutorials: Bourbon Pecan Praline Sauce. How To Make Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Food Stylist Pastry Chef Game Day Entertaining Modern Southern Socials TV Cooking PersonalityCooking Classics

The Technique

Bourbon Praline Sauce

Once a basic Caramel Sauce has been established, Bourbon Praline Sauce can emerge. The iconic flavors of the traditional praline candy can be found in this delightful sauce complete with a little festive spirit. It can be used to highlight a variety of your favorite confections from Buttermilk Pumpkin Pie to Old-Fashioned Buttermilk Pound Cake perfect for an array of celebrations when it comes time for dessert. Learn how to make this company worthy sauce that is certainly ideal for gifting, too.

Cooking Tutorials: Bourbon Pecan Praline Sauce. How To Make Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Food Stylist Pastry Chef Game Day Entertaining Modern Southern Socials TV Cooking Personality

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickBourbon Praline Sauce
makes 2 1/2 cups

2 1/2 cups sugar
1 cup water
1 cup heavy cream
3 Tbsp butter
1/4 cup bourbon
1 tsp pure vanilla extract 
1 {6-oz} package pecan halves, toasted & coarsely chopped

Stir together the sugar & water in a 3 1/2-quart heavy bottomed saucepan. Do not stir the mixture again until you are ready to add the cream & do not use this spoon again. Bring the mixture to a boil over High heat & cook 15 to 20 minutes or until the sugar begins to turn the color of honey. Remove the pan from the heat & gently swirl the mixture in the pan until you reach an amber color. Place the pot down & stand aside as you slowly add the cream stirring carefully & rapidly with a long handled wooden spoon. It will bubble vigorously releasing a lot of steam. Place the pot back over the heat for a minute or two to smooth any lumps. Stir in the butter & remaining ingredients. The caramel will be extremely hot. Stir gently while adding the bourbon to subside any additional bubbling that may occur. Store in the refrigerator up to 2 weeks. Warm the sauce before serving.
 
Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITHEN OF BUTTERMILK LIPSTICK
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Cooking Tutorials: Bourbon Pecan Praline Sauce. How To Make Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Food Stylist Pastry Chef Game Day Entertaining Modern Southern Socials TV Cooking PersonalityHow To Make Bourbon Praline Sauce

Bourbon Praline Sauce can embellish a variety of desserts during the holidays. It can be accomplished on the stovetop quickly with just a handful of pantry staples.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

When you are looking to elevate simple cakes & pies, reference this simple tutorial. Gather a 3 1/2-quart saucepan & a wooden spoon with a long handle. A few additional pieces of equipment will be necessary to complete the task. Here’s what you should know. 

Cooking Tutorials: Bourbon Pecan Praline Sauce. How To Make Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Food Stylist Pastry Chef Game Day Entertaining Modern Southern Socials TV Cooking PersonalityNo. 1

The Cooking Procedure

Before beginning, be certain all of the ingredients have been measured & prepped ahead of time. Bourbon Praline Sauce isn’t difficult to prepare but organization is the key foundation to making a quality batch. It starts with a basic solution of water & sugar that is cooked over the heat until evaporation takes place. The sugar is cooked until it reaches the proper temperature & color which produces the toasty flavor found in a quality Caramel Sauce. Bourbon & pecans further enhance the recipe.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern SocialsNo. 2

The Caramel Sauce

Caramel Sauce is the first step in preparing a batch of Bourbon Praline Sauce. Once the sugar dissolves in the solution, it’s imperative that new sugar granules are not reintroduced to the mixture or crystallization will take place. Learn more about crystallization & how to prevent it by looking to The Basics: Caramel Sauce.

Stir together the sugar & water in a 3 1/2-quart heavy bottomed saucepan. As the sugar mixture cooks, it will bubble up the sides filling the pot about 3/4 full. Do not stir the mixture again until you are ready to add the cream & do not use this spoon again. Bring the mixture to a boil over High heat & cook 15 to 20 minutes or until the sugar begins to turn the color of honey.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern Socials2a

The main point to consider when making Caramel Sauce or old-fashioned candy with granulated sugar is that you want to avoid crystallization. Allow the mixture to cook undisturbed. When the cooking process starts, the mixture will be light & clear in color. The bubbles over the surface will be many & small. Attach a candy thermometer to the side of the pot, if desired. When the mixture reaches 350 degrees, it will be your cue to proceed according to the recipe instructions. I generally do not use one when preparing Caramel Sauce as the color is the indictor of when the syrup is ready.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern Socials2b

As evaporation of the solution continues, the mixture will start to change colors. There will be a blend of small & larger bubbles over the surface.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern Socials2c

As the solutions gets darker, more the shade of honey, this will be your cue that the syrup is almost ready for additional ingredients to be added to the mixture. Pick up the pot & begin gently swirling it to even out the color. It will continue to cook off of the stove eye as it is very hot.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern Socials2d

Once the color of the mixture reaches a warm chestnut brown, the syrup is ready for additional ingredients. If the mixture gets too dark, the Caramel Sauce will taste bitter.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern Socials2e

Be sure & use a super long wooden spoon & carefully add the cream to the mixture. Once just a little bit is added, it will a bubble & release clouds of hot steam so step back & add the cream slowly. Do not look directly into the pot while adding the cream or you will encounter a serious burn. Stir the mixture carefully but vigorously & to the side keeping your hand safe from steam burns as well.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern Socials2f

 Place the pot back over the heat for a minute or two to smooth any lumps. Add the butter & allow it to melt then stir until smooth. The caramel will be extremely hot. Stir gently while adding the bourbon & the vanilla to subside any additional bubbling that may occur.

Baking Tutorials: Drop Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Culinary & Entertaining Brand Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist Photographer TV Cooking Personality Southern hostess Game Day EntertainingNo. 3

The Pecans

Toasted pecans give the sauce an added edge. Any time it’s included in the process, do not over look this key step. Arrange 1 cup pecan halves on an ungreased baking sheet. Bake at 350 degrees for 6 to 8 minutes or until fragrant. Cool completely.  

Pecans By Rebecca Gordon Buttermilk Lipstick3a

Use a chef knife to coarsely chop the pecans before adding them to the sauce.

The Basics. Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk LIpstick Culinary & Entertaning Brand Practical Cooking & Baking Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Pastry Chef Food Stylist Writer Game Day Entertaining Modern Southern SocialsNo. 4

The Bourbon Praline Sauce

Once the Bourbon Praline Sauce has been prepared, use it for a variety of entertaining needs. Serve it over simple desserts to make them a bit more special. 

Cooking Tutorials: Bourbon Pecan Praline Sauce. How To Make Caramel Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Practical Culinary Techniques For Everyday Cooks Editorial Director Digital Culinary Photo Journalist Food Stylist Pastry Chef Game Day Entertaining Modern Southern Socials TV Cooking Personality4a

 The sauce can be spooned into jars for holiday gifts. Store in the refrigerator up to 2 weeks. Warm the sauce before serving.

The Tune
“Baby It’s Cold Outside” Bing Crosby & Doris Day

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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