BUTTERMILK PRALINES
Years ago, I received this candy recipe from a dear friend in Texas. The creamy texture and sumptuous sweetness has earned me rave reviews each time I've made it.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine the sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210°. , Stir in butter and pecans; cook until thermometer reads 230°. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.
Nutrition Facts :
BUTTERMILK PRALINES
Make and share this Buttermilk Pralines recipe from Food.com.
Provided by Kaykwilts
Categories Candy
Time 20m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Use your favorite pot that is large enough to prevent boilovers as the candy does need a lot of room to bubble up.
- Pour the buttermilk, sugar, and baking soda in the pot.
- Stir the mixture until the sugar is completely dissolved.
- Place the pot on low to medium burner and let the candy boil to a soft ball stage, stirring constantly all the while.
- The mixture will turn a brownish color but don't worry; it's supposed to.
- Once the soft ball stage is reached,then add two cups pecan halves, a teaspoon of vanilla and butter.
- Beat the mixture until it becomes glossy and starts to get very thick.
- Quickly spoon it onto greased wax paper making little patties.
- If you like and have time before the candy hardens, you can turn the pecan halves right side up which makes the patties look prettier.
- Let the candy completely cool before removing it from the paper.
- Should the mixture harden before you've had time to get it all onto the paper, return it to the heat for a few seconds, or until it is again of the right consistency.
MELT IN YOUR MOUTH PRALINES
They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!
Provided by MONETTEF
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
- In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
- Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.1 g, Cholesterol 4.1 mg, Fat 6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 43.1 mg, Sugar 10.4 g
FLUFFY BUTTERMILK PANCAKES WITH PRALINE BACON
These delicious pancakes, paired with sweet-and-salty bacon, are guaranteed to make your morning extra delicious. From Over Easy by Joy Wilson; published by Clarkson Potter. Copyright ©2017 Joy the Baker, Inc. All Rights Reserved. Used with Permission.
Provided by Joy the Baker
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE PRALINE BACON:.
- Place a rack in the upper third of the oven and preheat to 400 degrees F.
- Line a rimmed baking sheet with foil and lay the bacon slices in a single layer. Bake for 10 minutes.
- In a small bowl, toss together the pecans, sugar, and pepper. Remove the bacon from the oven and sprinkle with the sugar mixture.
- Bake for 10 to 12 more minutes, until browned and bubbling.
- FOR THE PANCAKES:.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate medium bowl, whisk together the eggs, butter, buttermilk, and vanilla. Pour the mixture all at once into the flour mixture and whisk well.
- On a griddle pan or in a nonstick skillet set over medium heat, melt a bit of clarified butter. Spoon ¼-cup portions of the batter into the pan and cook for 1 minute. Press one piece of bacon into each pancake, and continue cooking for about 2 more minutes, until golden brown. Flip the pancakes and cook until the second side is golden brown, 2 to 3 minutes. Transfer the pancakes to an ovenproof plate and keep warm in the oven. Repeat the cooking process with the remaining batter, adding more clarified butter to the pan as necessary.
- Serve with maple syrup.
Nutrition Facts : Calories 711.1, Fat 47.9, SaturatedFat 17.5, Cholesterol 137, Sodium 1462.2, Carbohydrate 50.8, Fiber 1.6, Sugar 17.5, Protein 18.4
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BUTTERMILK-PECAN PRALINES RECIPE | SOUTHERN LIVING
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4/5 (4)Total Time 1 hr 40 mins
- Line 2 baking sheets with parchment paper. (If using paper baking cups, place 16 cups on baking sheet or on a tray.)
- Stir together sugars, buttermilk, cream, corn syrup, and salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over low; cook, stirring constantly, until sugars are melted and mixture is smooth, 5 to 8 minutes.
- Increase heat to medium-high, and bring mixture to a boil. Boil gently until the thermometer reaches 230˚F to 235˚F (soft-ball stage), 10 to 12 minutes. Remove from heat; let cool to 220°F, 6 to 8 minutes.
- Using a wooden spoon, vigorously stir in butter and vanilla, stirring until mixture turns creamy and opaque. Stir in pecans and bourbon, and quickly spoon out 1⁄4-cup portions onto prepared baking sheets or into paper baking cups.
BUTTERMILK PRALINES RECIPE | MYRECIPES
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3.5/5 (3)Calories 65 per servingServings 30
- Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.
- Stir in nuts, butter, and vanilla; beat with a wooden spoon until mixture begins to lose its shine (about 6 minutes). Drop by teaspoonfuls onto wax paper. Let stand 20 minutes or until set.
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