Christmas Whiskey Pecans
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
- 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