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Sarah

Pecan Pralines

Classic Southern pecan pralines made on the stovetop with brown sugar, buttermilk and toasted pecans, cooked to soft-ball stage for a soft, crumbly candy.
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Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 20 minutes
Total Time 45 minutes
Servings: 18 pralines
Course: Candy
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1/2 cup buttermilk
  • 4 tbsp unsalted butter
  • 1/4 tsp baking soda
  • 1 pinch salt
  • 1 1/2 cups pecan halves
  • 1 tsp vanilla extract

Method
 

  1. Combine both sugars, buttermilk, butter, baking soda and salt in a heavy saucepan over medium heat. Stir until the sugar fully dissolves before it boils.
  2. Clip on a candy thermometer and cook, stirring occasionally, to 236°F (soft-ball stage).
  3. Remove from heat and stir in pecans and vanilla, stirring steadily to keep the nuts evenly distributed.
  4. Working quickly, drop by rounded spoonfuls onto parchment paper.
  5. Let sit at room temperature until fully firm, about 20 to 30 minutes.

Notes

Use real butter, not margarine, or the candy may not set properly.
If the mixture seizes before you finish scooping, stir in hot water a teaspoon at a time to loosen it.
Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.