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Buttermilk Pralines

Source of Recipe

From "Sunday Dinner in the South" by Tammy Algood


Recipe Introduction

"A trip to New Orleans is not complete without these melt-in-your-mouth nut clusters, and a trip to your home should be no different. All it takes is a good candy thermometer and a bit of stir time and you've got dessert."

List of Ingredients

◦  3 cups sugar
◦  1 cup buttermilk
◦  ¾ cup light corn syrup
◦  1 teaspoon baking soda
◦  ⅛ teaspoon salt
◦  2 cups pecan halves
◦  1 teaspoon pure vanilla extract
◦  1 tablespoon butter


Recipe

Cover two large baking sheets with waxed paper and place on wire racks. Clip a candy thermometer to the side of a large Dutch oven over medium heat, being careful that the tip doesn't touch the bottom of the pot. Add the sugar, buttermilk, corn syrup, baking soda, and salt. Stir until the sugar dissolves and the mixture comes to a boil.

Stir constantly to the soft ball stage, or until the candy thermometer reaches 236 degrees. Remove from the heat and stir in the pecans, vanilla, and butter. Beat by hand until the candy is thick and creamy, around 3 minutes. Quickly drop by spoonsful onto the waxed paper. Allow to cool completely, then remove from the waxed paper into airtight containers until ready to serve.


Makes about 35 candies


Note:
The candy mixture will foam rapidly and rise in the pot as it begins to boil. Make sure you use a long-handled wooden spoon for stirring.