The taste of these coated pecans is similar to a praline with just a hint of
whiskey. Jim Villas notes that they can be frozen to keep on hand through the holidays.
1 cup granulated sugar
1/2 cup evaporated milk
1/4 teaspoon salt
2 tablespoons bourbon
3 cups pecan halves
In a large, heavy saucepan, combine the sugar and evaporated milk and bring
to a low boil over medium heat, stirring constantly. Cook until the syrup registers
240 degrees F on a candy thermometer or forms a soft ball when a little is dropped
into a 1/2 cup cold water.
Remove pan from heat.
Add the salt, bourbon and pecans and stir until the nuts are thoroughly
coated with the syrup.
Pour the pecans onto wax paper and cool completely before storing in an
Yield: 3 cups
Source: My Mother's Southern Desserts - Martha Pearl Villas and