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Buttermilk Pecan Pralines

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Buttermilk Pecan Pralines are sweet, buttery confections with a creamy texture and a nutty crunch. This Southern classic is a perfect treat for holidays, gifts, or satisfying your sweet tooth with a taste of tradition.

Ingredients

Scale

Makes about 24 pralines

  • 1 cup (240 ml) buttermilk
  • 2 cups (400 g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup (115 g) unsalted butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180 g) pecan halves or pieces

Instructions

  1. Prepare your work area:
    • Line a baking sheet with parchment paper or a silicone mat. Set aside.
  2. Cook the mixture:
    • In a heavy-bottomed saucepan, combine the buttermilk, sugar, baking soda, and butter.
    • Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves.
    • Bring the mixture to a gentle boil.
  3. Monitor the temperature:
    • Attach a candy thermometer to the saucepan. Continue cooking, stirring occasionally, until the mixture reaches 235°F (113°C), the soft-ball stage.
  4. Add pecans and vanilla:
    • Remove the saucepan from heat. Stir in the pecans and vanilla extract. Let the mixture cool slightly, about 1-2 minutes.
  5. Beat the mixture:
    • Using a wooden spoon, beat the mixture vigorously until it thickens and begins to lose its gloss, about 1-2 minutes.
  6. Form the pralines:
    • Quickly drop spoonfuls of the praline mixture onto the prepared baking sheet. Work quickly, as the mixture will harden as it cools.
  7. Cool and serve:
    • Allow the pralines to cool completely at room temperature before removing them from the parchment paper.

Notes

  • To ensure success, avoid making pralines on a humid day, as the moisture in the air can affect their consistency.
  • Store pralines in an airtight container at room temperature for up to 1 week.
  • For a festive touch, drizzle melted chocolate over the pralines once they’ve cooled.