Pralines are a labor of love. These are true American pralines: buttery with a fudgy texture, not chewy like a caramel or crisp like a toffee. For best results, wait for a clear day with low humidity, and don't rush the stirring at the end--it really makes a difference.
Recipe courtesy of Treva Chadwell
Print
Pecan Pralines
Total:
55 min
Active:
5 min
Yield:
24 pralines
Level:
Easy
Total:
55 min
Active:
5 min
Yield:
24 pralines
Level:
Easy

Ingredients

  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 2 cups sugar
  • 2 tablespoons corn syrup
  • 1/4 teaspoon fine salt
  • 1 1/2 cups pecans, roughly chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract

Directions

Special equipment: a candy thermometer

1. Line 2 rimmed baking sheets with wax paper or foil. Set aside.

2. Combine the buttermilk and baking soda in a medium saucepan over medium heat, and whisk until slightly frothy. Add the sugar, corn syrup and salt. Bring to a boil, stirring, until the sugar is dissolved, watching carefully and adjusting the heat to ensure it does not boil over.

3. Clip on a candy thermometer and cook, stirring occasionally, until the mixture thickens, turns a dark caramel color and reaches the soft-ball stage (the candy thermometer registers 235 to 240 degrees F), 12 to 15 minutes. Remove from the heat and stir in the pecans, butter and vanilla. Using a wooden spoon, beat the mixture vigorously until it lightens in color slightly, thickens and the spoon leaves a trail on the bottom of the pan, 4 to 8 minutes.

4. Working quickly, use 2 spoons to scoop and drop bite-size portions onto the prepared baking sheets. Allow to set at room temperature, about 20 minutes.

Cook's Note

Don't be afraid to use a lot of strength after you remove the mixture from the heat and beat in the pecans, butter and vanilla--it helps to get the cooling process going and incorporates some air to get that slightly fudgy consistency. As an alternative, instead of chopping and stirring in the pecans, leave them as halves. Spoon the pralines onto the baking sheets and top each one with a pecan half.

Categories:

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Pecan Pralines

Recipe courtesy of Tanya Holland

Pecan Pralines

Recipe courtesy of Tiffani Thiessen

Creamy Pecan Pralines

Recipe courtesy of Emeril Lagasse

Perfectly Pecan Praline Cookies

Recipe courtesy of Susan Butts

Sweet Potato Pecan Praline Gelato

Pralines

Recipe courtesy of Emeril Lagasse

Sour Cream Waffles with Fresh Peaches and Toasted Pecan Praline Sauce

Recipe courtesy of Bobby Flay

Pecan Bars

Recipe courtesy of Aida Mollenkamp

Pecan Pie Pops

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Brunch at Bobby's

10:30am | 9:30c

Brunch at Bobby's

11:30am | 10:30c

Eat St.

12pm | 11c

Eat St.

12:30pm | 11:30c

Eat St.

1pm | 12c

Eat St.

1:30pm | 12:30c

Eat St.

2pm | 1c

Eat St.

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here