One of my favorite things to make during the holidays is pralines. This year, I decided to kick it up a notch and give a bit of Bananas Foster flair to my pralines making them, well, Bananas Foster Pralines.
Please forgive my over excitement but just when you think a praline can’t get any better you add a bit of rum and a bit of banana extract and well, by golly, you’ve got yourself a praline that makes you want to sing. And after a few of them, you’ll be skipping and singing!
It’s a recipe I worked on for the new cookbook, but because pralines make such an abundant amount it’s perfect to share with you during the holidays as you head to cookie exchanges, or potluck style parties.
And obviously, since they’re included in the new book- they’re perfect for picnics, too!
They came out a bit flatter than I intended but they are delicious nonetheless.
- 1 cup sugar
- 1 cup light brown sugar
- 1/2 cup + 2 tablespoons heavy cream
- 4 tablespoons unsalted butter, cubed
- 1 teaspoon banana extract
- 1 teaspoon rum extract
- 1 1/2 cups pecans
- Heat on medium or medium high until mixture comes to a boil. Once mixture starts to boil, turn heat down to medium low. Attach a candy thermometer to pan. Stir occasionally, scraping down sides of pan and continuing to cook until mixture reaches 240 degrees.
- Once the pralines have reached softball stage (235-240 degrees), remove the pan from heat and add in butter. Stir in the extracts and fold in the pecans. Quickly spoon the pralines onto the parchment paper. Allow the pralines to fully set at room temperature.
And if you’re not quite ready to tackle pralines with a bit of booze in them, I’ve got some others that might interest you as well.
Here’s my Grandma’s Holiday Pralines.
And here’s some Butterscotch Pralines.
Sip them with a side of coffee for an afternoon treat that’s hard to beat.
Happy Praline’ing, y’all.