Evangeline's Praline Liqueur Recipe

Time30m

Serves16

Make Evangeline's Praline Liqueur Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Roasting Pecans
Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and roast for about 10 minutes, or until they are fragrant and lightly browned. Stir occasionally to ensure even roasting.
2
Chopping Pecans
Once roasted and cooled, roughly chop the pecans into smaller pieces for better infusion into the liqueur.

3
Dissolving Sugar
In a medium saucepan, combine the granulated sugar, brown sugar, and water. Heat over medium heat, stirring constantly until the sugars dissolve completely, creating a syrup. Allow to cool slightly.
4
Adding Vanilla and Spices
Remove the syrup from heat and stir in the vanilla extract, cinnamon, and nutmeg. Mix well until fully incorporated.

5
Mixing Alcohol and Syrup
In a large glass jar or bottle, combine the vodka and light rum. Slowly pour in the cooled syrup mixture, stirring gently to combine.
6
Adding Pecans
Add the chopped pecans to the jar, ensuring they are submerged in the liquid. Seal the jar tightly.

7
Infusion Time
Allow the liqueur to infuse in a cool, dark place for at least 2 weeks. Shake the jar gently every few days to mix the ingredients.
8
Straining
After 2 weeks, strain the liqueur through a fine mesh sieve or cheesecloth into another clean bottle, discarding the solids.

9
Chill and Serve
Serve the liqueur chilled, either straight or over ice. It can also be used in cocktails or drizzled over desserts.