📝 About This Recipe
Capture the soul of the French Quarter with this velvet-smooth liqueur that tastes exactly like a fresh-off-the-marble-slab Creole praline. This liquid gold balances the deep, buttery crunch of toasted Louisiana pecans with the sophisticated warmth of dark Caribbean rum and real Madagascar vanilla. It is an essential spirit for any Southern host, offering a nostalgic sweetness that is perfect for sipping neat or elevating your favorite coffee and cocktails.
🥗 Ingredients
The Infusion Base
- 2 cups Pecan halves (fresh, high-quality halves)
- 2 1/2 cups Dark Rum (aged or gold rum works best)
- 1/2 cup Vodka (80 proof, neutral flavor)
The Praline Syrup
- 1 cup Light brown sugar (packed)
- 1/2 cup Granulated white sugar
- 1 cup Water (filtered)
- 2 tablespoons Salted butter (high-quality European style preferred)
- 1/4 teaspoon Sea salt (fine grain)
Aromatics & Finishing
- 1 whole Vanilla bean (split lengthwise)
- 1 tablespoon Pure vanilla extract (Madagascar Bourbon variety)
- 1/2 teaspoon Butter extract (optional, for extra richness)
- 1 small Cinnamon stick (Ceylon cinnamon is best)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the pecan halves in a single layer on a rimmed baking sheet.
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2
Toast the pecans for 8-12 minutes, shaking the pan halfway through, until they are fragrant and a shade darker. Watch closely to prevent burning, as the oils can scorch quickly.
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3
While the pecans are still warm, roughly chop them into smaller pieces to expose more surface area for the infusion.
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4
Place the warm chopped pecans into a large, clean glass jar. Pour the dark rum and vodka over the pecans, ensuring they are completely submerged.
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5
Add the split vanilla bean and the cinnamon stick to the jar. Seal tightly and let it sit in a cool, dark place for at least 48 hours (and up to 1 week) to extract the nutty essence.
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6
Once the infusion period is over, prepare the praline syrup. In a medium saucepan, combine the brown sugar, white sugar, water, and sea salt.
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7
Bring the sugar mixture to a gentle boil over medium heat, stirring constantly until the sugar is fully dissolved.
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8
Add the 2 tablespoons of butter to the syrup. Whisk until melted and incorporated, then simmer for 3-5 minutes until the syrup slightly thickens and smells like caramel.
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9
Remove the syrup from the heat and stir in the vanilla extract and butter extract. Allow the syrup to cool completely to room temperature.
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10
Strain the pecan-alcohol mixture through a fine-mesh sieve lined with cheesecloth into a large bowl. Squeeze the pecans in the cheesecloth to extract every drop of flavor.
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11
Slowly whisk the cooled praline syrup into the strained alcohol infusion until perfectly blended.
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12
Perform a final strain through a clean coffee filter or double-layered cheesecloth to remove any remaining sediment for a crystal-clear liqueur.
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13
Funnel the liqueur into clean glass bottles. For the best flavor, let the liqueur mellow in the refrigerator for 24 hours before serving.
💡 Chef's Tips
Always toast your pecans; raw pecans lack the deep, smoky complexity required for an authentic praline flavor. If the liqueur appears cloudy due to the butter, you can 'fat-wash' it by chilling the mixture until the fats solidify at the top, then skimming them off. Use a high-quality aged rum rather than 'spiced' rum to ensure the pecan flavor remains the star of the show. Do not skip the salt; it is the secret ingredient that cuts through the sugar and makes the nuttiness pop. Store the finished liqueur in the refrigerator; because of the butter content, it is best kept cold and should be consumed within 2-3 months.
🍽️ Serving Suggestions
Serve 2 ounces over a large crystal-clear ice cube with a twist of orange peel. Drizzle over vanilla bean ice cream or a warm bread pudding for an instant gourmet dessert. Add a splash to hot chicory coffee and top with whipped cream for a 'New Orleans Irish Coffee'. Shake with 1 ounce of heavy cream and 1 ounce of vodka for a 'Praline White Russian'. Use it as a glaze for baked ham or roasted sweet potatoes during the holiday season.