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Buttermilk Pralines

Source of Recipe

From "The Ultimate Candy Book" by Bruce Weinstein


Recipe Introduction

"People in Dallas often send huge baskets of buttermilk pralines from Neiman Marcus as Christmas presents. Now these creamy pecan candies can come from your kitchen any time of the year. Place them in a small wicker basket lined with colored tissue paper for a traditional Southern gift."

List of Ingredients

◦  3 cups sugar
◦  1 cup buttermilk
◦  1 cup unsalted butter, at room temperature, plus additional for greasing the cookie sheets
◦  2 Tbsp light corn syrup
◦  ¼ tsp salt
◦  2 tsp vanilla extract
◦  2½ cups pecan halves


Recipe

Butter two large cookie sheets and line them with wax paper. Set aside.
Combine the sugar, buttermilk, 1 cup butter, corn syrup, baking soda, and salt in a heavy, tall-sided saucepan. Height is important because the buttermilk will cause the sugar syrup to boil high in the pan. You don't want this spilling over.

Place the pan over low heat and stir until the sugar completely dissolves and the mixture comes to a simmer. Clip a candy thermometer to the inside of the pan. Raise the heat to medium and bring the mixture to a boil without stirring. Continue to cook, stirring occasionally, until the mixture reaches 260° F (hard ball).

Remove the pan from the heat and add the vanilla and pecans. Stir just until the pecans are coated. Too much stirring can cause the candy to crystallize and become grainy - though still quite delicious.

Drop tablespoonfuls of the hot candy onto the prepared cookie sheets, leaving a few inches between each to allow for spreading. Let the candy sit at room temperature until it is cool and has firmed up, 2 to 3 hours.

Peel the candies off the paper and store them in an airtight container at room temperature for up to 2 weeks.


Makes about 3 dozen large pralines


Variations:

â—¦ Rum Pralines:
Add 2 teaspoons artificial rum flavoring with the vanilla.

â—¦ Tabasco Pralines:
Add 1 teaspoon Tabasco sauce (or more, if desired) with the sugar.