Homemade Praline Liqueur Recipes

Steps:

• 1. combine brown sugar, sugar, and water in a pan over medium heat until mixture starts to boil. Reduce heat and simmer 5 minutes.
• 2. Place vanilla beans and pecans in a gallon jar. Pour hot mixture into jar and let cool. Add vodka.
• 3. Cover tightly and store in a dark place at room temp for 2 weeks. Shake jar once daily.
• 4. Strain mixture and discard solids. Will make 4 1/2 cups liqueur

Steps:

• 1. In a pan, combine brown sugar, sugar and water. Cook over medium high heat until mixture comes to a boil. Reduce heat and simmer 5 minute. Place pecans and vanilla beans in a 1 gallon jar. Pour hot mixture into jar and cool. Add vodka and stir well. Cover tightly and store in a dark place at room temperature at least 2 weeks. Shake jar gently once daily. Pour mixture through a wire mesh strainer lined with 2 layers of cheesecloth into a bowl, discarding solids. Pour mixture through a wire mesh strainer lined with a coffee filter into a bowl. Change filter often. Mixture will drip slowly. Pour mixture into jars; cover tightly. Store at room temperature. Makes about 4 1/2 cups liqueur. Store at room temperature

Steps:

• Combine pecans and 1/4 cup praline liqueur; cover and set aside overnight.
• Cream butter and gradually add sugar, beating well.
• Add vanilla; beat well.
• Add eggs and milk, beating well.
• Combine flour, baking powder and cinnamon; add to creamed mixture, stirring well.
• Stir in pecan mixture.
• Pour batter into two greased 7 1/2x3x2 inch loaf pans.
• Bake at 325°F for 55 minutes or until wooden toothpick comes out clean.
• Cool in pans 10 minutes.
• Remove from pans; place on wire racks to cool completely.
• Drizzle 1/4 cup praline liqueur evenly over each cooled loaf.
• Allow to season for 3 days before serving.

Steps:

• Combine sugars,salt and milk.
• Cook to soft ball stage.
• Add pecans and liqueur.
• Beat until stiff (a min. or so).
• Drop quickly onto wax paper.