Pecan Praline S.c. Recipe

Toast Pecans

Preheat oven to 350°F (175°C). Spread pecan halves in a single layer on a rimmed baking sheet and toast for 8–10 minutes until fragrant and lightly browned. Remove and cool slightly.

Make Praline Caramel

In a medium heavy-bottomed skillet over medium heat, add granulated sugar, light brown sugar, butter, and water. Stir gently until sugar dissolves, then stop stirring and let the mixture bubble for about 4–6 minutes until it reaches a deep amber and thick syrup consistency. Watch carefully to avoid burning.

Coat Pecans

Immediately add toasted pecans to the caramel and stir to coat evenly. Remove from heat and scrape mixture onto a piece of parchment paper to cool. Once cool, break into smaller pieces or rough chop to increase surface area for infusion.

Aromatics

Split the vanilla bean and scrape seeds into the chopped praline pieces; if using vanilla extract, wait to add during infusion step. Sprinkle sea salt over praline pieces and mix gently.

Place oak chips or spirals in a heatproof container and pour boiling water over them. Let steep for 5 minutes to sanitize and to soften overly aggressive tannins, then drain and pat dry with paper towel. This reduces harsh astringency and simulates a medium barrel finish.

Combine the spirit base (1.5 cups neutral corn whiskey and optional 0.5 cups aged bourbon if using) in a clean 1-quart glass jar. Add the chopped pecan praline pieces, the toasted/sanitized oak chips, and the split vanilla bean (or 1 tbsp vanilla extract). Seal the jar tightly.

Store jar in a cool, dark place and taste daily after day 2. Shake gently once a day. Expect initial strong sweetness and pecan aroma; infusion typically reaches a balanced pecan praline character in 5–14 days depending on intensity desired. Remove solids when profile is achieved (generally 7–10 days).

Strain the infused spirit through a fine mesh sieve lined with cheesecloth into a clean container to remove all solids and any fine particulates from oak. Press gently on solids to extract liquid but avoid squeezing too hard to prevent extracting bitter notes.

Taste and adjust sweetness and proof. If sweeter mouthfeel is desired, add up to 0.25 cup of 1:1 simple syrup, adding in small increments and stirring. If proof is too high or flavour too concentrated, dilute with bottled water 1–2 tablespoons at a time until desired balance is reached. Chill a small sample before final adjustments.

Optional: For added mouthfeel and a more rounded profile, rest the finished liquid in a sealed bottle for 3–7 days before serving to allow flavors to marry.

Decant the finished Pecan Praline S.C. into a sanitized bottle. Label with infusion date and any adjustments made. Serve neat in a tulip or rocks glass at room temperature or slightly chilled. Garnish suggestion: one toasted pecan or a light grating of toasted pecan oil (optional).