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 PECAN PRALINES
Make and share this Buttermilk Pecan Pralines recipe from Food.com.
Provided by gailanng
Categories Candy
Time 30m
Yield 20-30 pralines
Number Of Ingredients 8
Steps:
- Add soda to buttermilk. Mix sugar, buttermilk mixture, butter, salt and syrup. Cook until it reaches the soft-ball stage when dropped into water or registers about 235 - 240 degrees on a food thermometer.
- Add vanilla and pecans; stir rapidly a short time until just thickens. Spoon pralines quickly onto waxed paper.
Nutrition Facts : Calories 265.7, Fat 15.2, SaturatedFat 6.4, Cholesterol 24.9, Sodium 166.3, Carbohydrate 33.4, Fiber 0.8, Sugar 31.5, Protein 1.2
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
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.
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- 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.
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