Burbon Pecan Chews Recipes

BOURBON PECAN PRALINES

Steps:

• Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

PECAN CHEWIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
• Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
• Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
• Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.

BURBON PECAN CHEWS

Steps:

• 1. Whisk to combine flour, salt and cinnamon. Cook molasses and butter in a small sauce pan over low heat, stirring until butter is melted and mixture is smooth. Let cook slightly, then stir in bourbon. Transfer to a bowl, whisk in brown sugar until smooth. Stir in flour mixture and 1 cup pecans. Chill dough 1 hour or up to 1 day. 2. Preheat oven to 400 degrees. Shape dough into balls (about 1 tablespoon each); roll balls in remaining 3 cups pecans, and place on parchment-lined baking sheets, spacing 2 inches apart. Bake, rotating sheets halfway through, until browned on edges, 9 to 11 minutes. Let cookies cool on sheet 3 minutes then transfer to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to one week.

BOURBON PECAN CHEWS

Steps:

• Whisk together flour, allspice, and salt in a small bowl; set aside.
• Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.
• Preheat oven to 400 degrees. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely.