Buttermilk Pecan Pralines
These Buttermilk Pecan Pralines are rich, buttery, and simply irresistible! Perfect for gifting or enjoying as a snack.
Servings: 12 servings
Ingredients
- 1 cup buttermilk adds creaminess and a slight tang
- 3 cups granulated sugar sweetens the pralines
- 3/4 cup light corn syrup provides moisture and prevents crystallization
- 1 tsp baking soda aerates the mixture
- 1/4 tsp salt balances sweetness
- 2 cups pecan halves adds crunch and nutty flavor
- 2 tsp vanilla extract infuses warmth and depth
- 1 tbsp butter adds richness
Instructions
- Ensure your baking sheet is lined with parchment paper and your tools are ready.
- In a heavy-bottomed saucepan, mix together the buttermilk, granulated sugar, light corn syrup, baking soda, and salt until well combined.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly to prevent burning.
- Attach your candy thermometer and continue to cook until it reaches 240°F (soft ball stage).
- Remove from heat and stir in the pecan halves, vanilla extract, and butter until well combined.
- Allow the mixture to cool for a few minutes until it thickens slightly, then drop spoonfuls onto the prepared baking sheet.
- Let the pralines cool completely at room temperature until hardened, about 1-2 hours.
Equipment
- Heavy-bottomed saucepan
- Wooden spoon or silicone spatula
- Candy Thermometer
- Baking sheet lined with parchment paper
- Measuring cups and spoons
Notes
- Store pralines in an airtight container at room temperature for up to two weeks.
- For humid climates, refrigerate to prevent stickiness.
- Layer parchment paper between pralines if freezing to avoid sticking.