Buttermilk Pralines Recipes

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BUTTERMILK PRALINES



Buttermilk Pralines image

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

2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon butter
1-1/2 cups pecan halves
1 teaspoon vanilla extract

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



Buttermilk Pralines image

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

2 cups granulated sugar
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
2 cups pecans
1 tablespoon butter

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.

SOUTHERN BUTTERMILK BOURBON PRALINE DOUGHNUTS



Southern Buttermilk Bourbon Praline Doughnuts image

Provided by Bobby Flay

Categories     dessert

Time 2h15m

Yield 16 doughnuts

Number Of Ingredients 20

3 cups all-purpose flour, divided, plus extra bench flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine salt
2 tablespoons vegetable shortening
3/4 cups buttermilk
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Vegetable oil, for frying
Bourbon Praline, recipe follows
1/2 cup coarsely chopped pecans, toasted
1 1/2 cups sugar
1/2 cup water
1/2 vanilla bean, seeds scraped
1/2 cup heavy cream
1 tablespoon unsalted butter
1/4 teaspoon salt
2 tablespoons bourbon

Steps:

  • Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on low until combined, then add the shortening and mix until worked in. Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in remaining 1 cup flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.
  • Turn dough onto a floured surface and roll to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into rounds. Using a 1-inch cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.
  • Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total. Transfer to a plate lined with paper towels.
  • When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly. Sprinkle nuts on top.
  • Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color. Remove from heat and slowly whisk in the cream, butter and salt. Return to the heat and whisk until smooth. Remove from the heat and whisk in the bourbon. Strain. Let cool until slightly thickened.

MELT IN YOUR MOUTH PRALINES



Melt in Your Mouth Pralines image

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

2 cups chopped pecans
½ cup confectioners' sugar
1 ½ cups white sugar
½ cup buttermilk
¼ cup heavy cream
2 tablespoons butter
⅛ teaspoon salt
¾ teaspoon baking soda
½ teaspoon vanilla extract

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

BUTTERMILK PRALINES



Buttermilk Pralines image

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 Allrecipes Member

Time 35m

Yield 24

Number Of Ingredients 6

2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon butter (no substitutes)
1 ½ cups pecan halves
1 teaspoon vanilla extract

Steps:

  • In a heavy 3-qt. saucepan, combine sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210 degrees F. Stir in butter and pecans; cook until thermometer reads 230 degrees F. 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 : Calories 120 calories, Carbohydrate 18.1 g, Cholesterol 1.7 mg, Fat 5.4 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 66.6 mg, Sugar 17.4 g

MICROWAVE BUTTERMILK PRALINES



Microwave Buttermilk Pralines image

I found this recipe when my stove was broken and I wanted to make pralines for my father, who loved them. These have turned out well for me, but the cooking time can be tricky, especially when the humidity is up--don't try to make them when it's humid. They are very good!

Provided by Suseme

Categories     Candy

Time 50m

Yield 20-40 patties

Number Of Ingredients 6

2 cups sugar
1 teaspoon baking soda
1 cup buttermilk
3/4 cup butter
1 teaspoon vanilla
1 cup pecans

Steps:

  • Combine sugar, soda, buttermilk and butter in large (3-4 quart) microwave or glass bowl. Microwave 5 minutes on medium, uncovered, to melt. Stir until butter is blended. Microwave on medium, uncovered, for 22-25 minutes or until soft ball stage. Add vanilla, beat with mixer until mixture forms soft peaks. Mix in pecans before finishing beating, if desired. Drop by teaspoons onto wax paper to make patties. If you prefer to have the pecans on top, place them on at this point instead of mixing them in before. If it gets stiff while dropping, heat briefly in the microwave. Cool until firm. Store in airtight container.

Nutrition Facts : Calories 181.6, Fat 10.9, SaturatedFat 4.8, Cholesterol 18.8, Sodium 124.8, Carbohydrate 21.4, Fiber 0.5, Sugar 20.8, Protein 1

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