Pecan Pralines
This pecan pralines recipe is a treasured old-fashioned family recipe. Whole snappy pecans in a browned sugar coating, these treats are considered a Southern delicacy and a New Orleans favorite!
Servings: 12 cookies
Calories: 265kcal
Equipment
- Candy Thermometer
- Wooden Spoon or Rubber Spatula
- Parchment Paper
Ingredients
- 2 tablespoon Unsalted Butter
- 1 cup Granulated sugar
- 1 cup Light brown sugar firmly packed
- ¾ cup Buttermilk
- 2 cups Pecans Whole or Halves
- ½ teaspoon Baking Soda
- dash Salt ⅛ of a teaspoon
- 1 tablespoon Vanilla Extract
Instructions
- ***Get out your supplies (candy thermometer and parchment paper) before starting. This recipe can move quickly at the end so be ready. While making the pralines, boil a few cups of water in a small saucepan.
- Combine the butter, sugars, buttermilk, and salt into a large, heavy saucepan over low heat. Stir to combine and add the pecans in. Continue to gently but consistently stir until the sugar dissolves and starts to steam.
- Once it starts steaming, cover and cook over medium heat for 2-3 minutes to wash down the sugar crystals from the sides. It doesn't necessarily need to boil at this point, but it might start.
- Uncover and, stirring constantly, to 234 degrees on a candy thermometer. This is called the soft ball stage. (Softball is technically 235-240 degrees, but 2-3-4 is easy to remember!)
- Immediately remove from heat and stir in baking soda and vanilla. Stir vigorously with a wooden spoon until the mixture begins to thicken.
- Working quickly, drop by spoonfuls onto parchment paper. Let stand until firm (about 20-30 minutes). If mixture begins to harden or crystallize, stir in a tablespoon or 2 of boiling water to get it flowing again.
Video
Notes
This recipe should not be doubled. The mixture will cool too fast to get them onto the wax paper properly.
A wooden spoon is preferable in this recipe because it does not transfer heat.
If the candy stiffens before you’re done dropping the spoonfuls, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
You can use wax paper, although there may be some transference (I have never had any however).
Nutrition
Serving: 0.3cup | Calories: 265kcal