Pecan praline

[Boxcutter]

When I was a chef back in the day I use to do a pecan praline sauce using heavy cream brown sugar and butter. I would like to try to get this flavor into my liquor not a mix drink. I would think the cream and butter wouldn't do good in the liquor. Any suggestions ?

[sdpoage]

used real butter in an attempt at pecan pie. didnt do bad, added that creamy texture, but it seperates out after a few minutes. doesnt hurt anythig just didnt like the way it looked.

[goldfishcf]

used real butter in an attempt at pecan pie. didnt do bad, added that creamy texture, but it seperates out after a few minutes. doesnt hurt anythig just didnt like the way it looked.

At least I'm not the only one who tried it, still couldn't get a good pecan pie flavor..
. But what I think he's talking about is in his ferment.

[Boxcutter]

But what I think he's talking about is in his ferment.[/quote]

No talking about final product. If they only had a pecan praline flavoring I could use would make this simply. But nothing ever is. I might try making a mixture of the brown sugar melted down into a simple syrup and let the pecan soak in the syrup but I know I'm not going to get the pecan flavor to carry over to the syrup.

[Halfbaked]

On your first post I thought wow I bet that be good in the final product. I have seen carmel flavored but not had it. I have had carmel and gives good flavors and color.

[DeepSouth]

I made a pecan pie shine once. I really enjoyed it. Served over crushed ice it was great. Target drinking strength was only 50 proof, so it was to be consumed more as a standalone drink than a sipper. I took some crushed pecans and roasted them in the oven on a baking sheet. I then macerated the roasted pecans in the shine for about a week, but I should have gone longer, maybe two weeks. I sweetened it with light Karo, dark Karo, and brown sugar. I also added a little vanilla extract. The recipe was as follows:

Pecan Pie Shine
2 quarts 100 proof moonshine (I used UJSSM for this)
1 cup chopped roasted pecans
1 cup chopped raw pecans
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup dark Karo syrup
1 tsp vanilla extract
distilled water

Directions:

Soak moonshine in pecans for several days, up to two weeks. Strain out nuts, and chill filter if necessary to remove excess oil. Mix all remaining ingredients in a big pot, and add enough distilled water so that final volume is 4 Quarts. May need to slightly heat mixture to fully dissolve sugar. Pour into individual jars for serving.

[Boxcutter]

Thanks I might try that and see how close it taste to the the taste I want my final product to be. I might tweak it a little. Did you find that your had a pecan flavor to it ?

[DeepSouth]

It had a pecan flavor but it was subtle using only a week of maceration. That's why I would recommend longer than that, or you could use a larger amount than I called out in the recipe. I made this recipe up from scratch on a whim, so play around and see what you can come up with.

[Reconremmy173]

Have you tried revel stoke's roasted pecan whiskey? I've been trying to figure out a clone for the past few months. It's soo good. It's only 70 proof, which is a bit weak for my tastes, but it's soo smooth and tasty once I start drinking it I can't stop till it's gone. Good thing they don't sell it in 1750 ml bottles around here. I'd like to make a stronger version that's better for slow sippin. Stuff tastes just like pecan pie in my opinion

[Granny]

I once made a caramel shine following a recipe for infusing vodka. I put a whole bunch of caramel square chewy candies in the jar and shook it every day for a few days until it all dissolved. Tasted really good, but kept separating. There were white floating things that formed which I believe was from the caramels (an emulsifier?). I didn't try to strain it, but that wouldn't stop the separating. If you ever read the ingredients on BIG BRAND flavoured vodkas, the flavouring is all chemicals. You might have to make it the way they make Irish Cream style drinks like Baileys. It would be awesome to have all that butter pecan flavour in a clear drink though!

[Danespirit]

Boxcutter...i am sure you made some delicious things when you where a chief cook..
While it sound really interesing, i would be reluctant on the butter part..
My thoughts would be the butter could go harsh ,if the ABV wasn't high enough..
I like cooking and good food myself, so it would be fantastic if a recipe could develop out of this..but as written..the butter may be a problem.

[kekedog13]

Hey there Granny , I like you're avatar !

[Granny]

haha, that's pretty funny kekedog13. Great minds think a like!

[kekedog13]

Right on Granny. That's cool ! I like you're new one better than mine

[kekedog13]

I had some "Backwoods" brand pecan shine from the liquor store, Oh My was it ever good. It was 25% great for sipping straight or on ice. We drank shots from frozen gel filled steel shot glasses. I do want to try this recipe. Been awhile since the recipe was posted. I wonder if Deep South use aged or white UJSSM?

[DeepSouth]

I used white.

[MooseKnuckle]

If you want brown sugar and butter flavour, then you should probably at least try out a couple rum recipes to start it with. I did a rum where I used bananas and raisins as a yeast nutrient and it smelled heavily of butter and brown sugar on fermentation. Still had a bit of the buttery goodness when it was all said and done too. It was 2 kg blackstrap and 2kg dark Demerara sugar, half cup of raisins and I believe 4-5 bananas and a multivitamin then I used bakers yeast. This was a 6 gallon wash, and you may even try a heavier abv to carry more of the flavour through, like maybe double the sugar. It finished at 9-10%, but rum you're safe to go higher than whiskey. Just a thought anyway as it had most of your flavour profile to begin with all you would really need is pecans and maybe a small amount of brown sugar dissolved into it after

[kekedog13]

OK, I tried this with rum and let the pecans soak for two weeks.I was disappointed as there is nut much pecan taste in it . It is a very drinkable smooth sweet sippin' bev though. I bought some at the liquor store called "Piehole". It says it's Canadian whiskey with pecan pie liqueur. It is 35% ABV and was as good as the "Backwoods" brand I tried. Both I would recommend if you have to buy something for a party or such. Oh well. I guess you can't always duplicate what you find commercially made.

[S-Cackalacky]

Do they sell pecan extract at the grocery store? That might be a good option for this. I tried to make coconut flavored rum a while back by shooting the thumper with canned coconut milk - didn't work so great. I found some imitation coconut flavoring at the grocery store and added 2 or 3 caps full to a quart of 45% ABV rum and it was great. I didn't really want to use "imitation" flavoring, but that's all they had. For your recipe, rum might also be a good base for that as well. And, maybe a light toast on the pecans to bring out the flavor.

[Jimbo]

To get the butter flavor you could tweak your ferment to get diacetyl. Below poached from the intreeenet

Diacetyl
Diacetyl is most often described as a butter or butterscotch flavor. Smell an unpopped bag of butter flavor microwave popcorn for a good example. It is desired to a degree in many ales, but in some styles (mainly lagers) and circumstances it is unwanted and may even take on rancid overtones. Diacetyl can be the result of the normal fermentation process or the result of a bacterial infection. Diacetyl is produced early in the fermentation cycle by the yeast and is gradually reassimilated towards the end of the fermentation. A brew that experiences a long lag time due to weak yeast or insufficient aeration will produce a lot of diacetyl before the main fermentation begins. In this case there is often more diacetyl than the yeast can consume at the end of fermentation and it can dominate the flavor of the beer.

Diacetyl formation in beer comes in 2 forms:
First is through fermentation. Yeast produce vicial diketones (VDKs) through the metabolic pathways of alcoholic fermentation. Normally, as fermentation slows down the yeast "clean up" after themselves and take the VDKs back up (re-consume), removing them from the beer. These VDKs like 2,3 pentanedione are diacetyl precursors- meaning they will turn into diacetyl in the presence of heat or warmth. Typically brewers will measure the levels of 2,3 pentanedione and 2,3, butanedione (diacetyl) during fermentation and only crash cool their fermentors once the level of these is below 50ppb (some consider this flavor threshold.)
The other pathway is through bacterial contamination. Fermentation by lactic acid bacteria like Pediocoocus damnosus or Lactobacillus brevis and others, in contaminated beer produces diacetyl along with lactic acid as part of heterolactic fermentation ( producing more than just lactic acid, but also co2, sometimes EtOH, and diacetyl.) Pediococcus is a very aggressive producer of diacetyl in beer. Lactobacillus species are capable but generally less aggressive at producing diacetyl in my experience.