TOP Reviews:
These southern creamy pralines were awesome! A word of caution to anyone who is not familiar with candy making: when your mixture has reached the desired consistency/temperature, remove from heat and transfer hot pan to an ice bath.
Beat the mixture until light in color and thick, then spoon (using two spoons) onto a baking sheet lined with wax or parchment paper brushed with butter. Let cool, then peel wax paper or parchement away from the pralines. The ice bath part is important as if you just cool slightly and spoon out then you will have a runny mess, not the praline shape that is desired. Other than that, this recipe was AWESOME!
This recipe was excellent and very similar to the Pralines at River Street Sweets in Savannah, GA. I did not toast my pecans. The best outcome seemed to depend on when I poured them out on the cookie sheet. The ones that I spooned out immediately were too flat and glossy.
The ones that I spooned out after the mixture had cooled were too crumbly. The ones that I spooned out after the mixture had cooled for 2-3 minutes were the perfect consistency. I would recommend waiting just a couple of minutes, then quickly spooning them onto the cookie sheet. I will definitely be making these many times over the holiday season!
Ingredients
- 1 cup whole fat buttermilk
- 1/4 cup light corn syrup
- 1 pinch salt
- 1 teaspoon baking soda
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Ingredients
- 3 cups sugar
- 1 cup whole fat buttermilk
- 1/4 cup light corn syrup
- 1 pinch salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 cups of pecans
How to make it
- Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.
- t 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.
- Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens I drop mine on foil.
From: allrecipes.com