Southern Pecan Pralines

By á-96098

Ingredients

• 1 1/2 cup sugar
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup buttermilk (not low-fat)
• 2 tablespoons corn syrup
• 2 teaspoons vanilla
• 1 1/2 teaspoon butter
• 2/3 cup coarsely chopped pecans
• 20-24 whole pecan pieces

Details

Servings 20
Preparation time 5mins
Cooking time 25mins
Adapted from favesouthernrecipes.com

Preparation

Step 1

Instructions

Prepare two baking sheets lined with waxed paper. Have all of the ingredients and supplies ready before beginning, including a candy thermometer or a glass of ice water.

Place the sugar, baking soda, and salt into a 3-quart heavy-bottom saucepan and add the buttermilk and corn syrup. Place over medium heat and stir constantly until the sugar is dissolved and the mixture comes to a boil, about 5 minutes. Continue to cook at a low rolling boil, stirring occasionally, until the candy reaches 232 degrees F on a candy thermometer, or tests at a soft-ball stage (see note), about 25 minutes. The mixture will foam and bubble as it cooks and the color should become a medium amber.

Remove from the heat and allow to cool for 10 minutes.

Stir in the vanilla and butter and stir until the mixture cools slightly, 1 minute. Stir in the chopped pecans and continue to stir 2 additional minutes.

Immediately scoop by the tablespoon onto the prepared waxed paper and top each praline with a whole pecan piece while it is still warm.

Let cool completely, then carefully peel from the waxed paper and store in an airtight container kept in a dry area; they will keep 3 to 5 days.

Prepare two baking sheets lined with waxed paper. Have all of the ingredients and supplies ready before beginning, including a candy thermometer or a glass of ice water.

Place the sugar, baking soda, and salt into a 3-quart heavy-bottom saucepan and add the buttermilk and corn syrup. Place over medium heat and stir constantly until the sugar is dissolved and the mixture comes to a boil, about 5 minutes. Continue to cook at a low rolling boil, stirring occasionally, until the candy reaches 232 degrees F on a candy thermometer, or tests at a soft-ball stage (see note), about 25 minutes. The mixture will foam and bubble as it cooks and the color should become a medium amber.

Remove from the heat and allow to cool for 10 minutes.

Stir in the vanilla and butter and stir until the mixture cools slightly, 1 minute. Stir in the chopped pecans and continue to stir 2 additional minutes.

Immediately scoop by the tablespoon onto the prepared waxed paper and top each praline with a whole pecan piece while it is still warm.

Let cool completely, then carefully peel from the waxed paper and store in an airtight container kept in a dry area; they will keep 3 to 5 days.