I love pralines. Can’t help myself. But I’ve never had the patience or the perfect recipe to replicate the pralines that reside in my memory. But then, my memory ain’t what it used to be either. Plus, I’m not in New Orleans where I first tasted pralines that I firmly believe were made in heaven by angels who just happen to love jazz. Then transported somehow into the candy shops all throughout the greater New Orleans environs.

And yes, I know, most theories revolve around French settlers arriving in New Orleans bringing with them the current candy’s predecessor, a sugar-coated almond confection. It is said that African American cooks working in the French colonists’ kitchens transformed the sugared-almond candy into the pralines we know today. And because of their abundance, pecans replaced the almonds. The final product, which is what we have today, is a sweet, brown sugary, creamy patty filled with pecans. And as much as this theory makes sense, my bet is still with the angels. Because pralines are heavenly. Who can argue with that? So, this is not a recipe for a true praline. But, it is a recipe for one heck of a wonderful fudge.

The candied pecan part of this recipe is based on a cookiesandcups.com post I found on-line. The fudge part is from my original cooking instructor – Betty Crocker. I put the two together, and if I say so myself, which of course I will, these two recipes were a marriage made in heaven. (There I go again with that praline “heaven” theme!)

But seriously, once you taste this fudge, if heaven isn’t the first thing that comes to your mind, there is no hope for the human race. (It’s kind of iffy anyway, but this would leave no doubt!)

So, dear readers, if you want to impress the pickles out of yourself and even your friends, I suggest you mix up a batch of this candy at your earliest convenience. And guess what? Christmas is just around the corner. So why not gift some of this amazing fudge to a particularly wonderful neighbor, or your kid’s teacher who is zooming in every day so that your child can continue to learn and stay motivated during the weirdest time most of us have ever experienced. Or that friend who could use a special treat. This is the season of sharing. Let it begin with you.

Peace, joy, and love to all.

Candied Pecans:  

2 T. unsalted butter

3 c. chopped pecans

½ c. brown sugar, packed

1 tsp. kosher salt  

¼ c. water

1 tsp. vanilla

Line a baking sheet with parchment paper and set aside.

In a large skillet, melt the butter over medium heat. Add the pecans and stir continuously for 3 minutes, to lightly toast the pecans.

Add in the brown sugar; stir for an additional 2 minutes to melt the sugar.

Stir in the salt and the water. Cook, stirring continuously, until the water is evaporated, 3-4 minutes. Add in the vanilla and stir to coat. Remove from the heat and spread evenly on the prepared baking sheet.

Bake in a pre-heated 350-degree oven for 5-7 minutes, or until the nuts are fragrant and lightly crisp.

Remove from oven and allow to cool completely on the baking sheet. When cool, break apart.

Bourbon Praline Fudge:  

4½ c. powdered sugar

4½ tsp. bourbon

3 c. brown sugar, packed

1 c. (2 sticks) + 2 T. unsalted butter

pinch kosher salt 

¾ c. evaporated milk

3 c. candied pecans (from recipe above)

Place the powdered sugar and bourbon in the bowl of your stand mixer. (I use my Kitchenaid mixer.) Set aside.

In a heavy 4-quart saucepan, cook the brown sugar, butter, salt, and evaporated milk over medium heat for 2 minutes, stirring constantly, or until the butter has melted and the brown sugar is dissolved. Gradually heat to a full rolling boil and stir constantly for 1 minute. Remove from heat and scoop into the bowl of your stand mixer right on top of the powdered sugar and bourbon.

Using the paddle attachment, beat on low speed for 1 minute. Then beat for 7-10 minutes on medium speed or until the mixture begins to hold its shape and is warm to the touch. (My fudge took 7½ minutes on speed “4”.) Using a spatula, quickly stir in the candied pecans.

Immediately pour/scoop the mixture into a lightly buttered parchment paper lined 10×16 pan or 2 9-inch square baking dishes. Smooth out the fudge with an offset spatula. Refrigerate for 2 hours or until firm.

When ready to cut, lift the parchment paper out of the pan(s). Peel off the parchment paper and cut the fudge into small pieces. (This fudge is very rich!)

Store in an airtight container at room temperature. Gift to anyone you feel is worthy.