Southern Pralines

By cindygwest

Ingredients

• 2 T. unsalted butter, plus more to prepare pans
• 1 1/2 to 2 cups pecan halves
• 2 cups granulated sugar
• 1/2 t. baking saoda
• 1 cup buttermilk, at room temperature
• 2 T. light corn syrup
• 1/2 t. vanilla

Details

Servings 3

Preparation

Step 1

1. Have ready a wooden spoon, a candy thermometer, a pastry brush and a cup of hot water to brush down sugar crystals from the sides of the pan. Also have handy two tablespoons to use for dipping and dropping the candy. Line 3 baking sheets with parchment paper or foil, butter generously and set near the stove on a counter or table. (Don't use waxed paper; the candy will stick to it.) Clear the range top of all pots and pans so that you will have plenty of workspace.
2. Chop pecans coarsely and set next to the stove. In a heavy 3-quart saucepan, combine sugar, baking soda, buttermilk and corn syrup. Bring to a boil over medium-high heat; stirring until sugar is completely dissolved, 3 or 4 minutes. Cover pan and boil the syrup without stirring for 3 minutes.
3. Remove the lid. Dip the pastry brush into the water and bush down the sides of the pan. Attach the candy thermometer to the inside of the pan. Cook the syrup without stirring until it reachs 225 degrees, swirling the pan and frequently brushing down the pan with the damp brush.
4. Quickly scatter the pecans over the syrup and continue cooking until the syrup reasches 236 degrees (the soft-ball stage) and is deep amber in color, swirling the pan as the syrup cooks. Watch carefully, because the candy cooks quickly at this point and can burn.
5. Slide the pan onto a cold burner. Remove the thermometer. Add 2 T. butter and vanilla and swirl the pan until combined. Let the candy cool for 1 minute, and then move next to the baking sheets.
6. Working quickly, dip the candy with one tablespoon and use the second spoon to push the candy onto the baking sheet, dropping the candies about 2 inches apart. If the candy in the pan begins to harden, stir in a couple tablespoons of milk or cream, place the pan back on the stove, turn on the heat to medium, and stir briskly until the candy is smooth.
7. Place the baking sheets with the candy on wire racks, set in a cool place and let stand until firm and crunchy and the consistency of hard fudge, at least an hour.