Cooking 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.
Bourbon 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.
FROM THE KITHEN OF BUTTERMILK LIPSTICK
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How 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.
The 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.
No. 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.
No. 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.
2a
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.
2b
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.
2c
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.
2d
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.
2e
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.
2f
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.
No. 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.
3a
Use a chef knife to coarsely chop the pecans before adding them to the sauce.
No. 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.
4a
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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