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Spiced Butter Pecan Pralines

Source of Recipe


Kathy Casey






List of Ingredients



• 1-1/2 cups sugar
  
• 1/2 cup packed brown sugar
  
• 1 tsp baking soda
  
• 1/4 tsp salt
  
• 1-1/2 sticks (3/4 cup) salted butter
  
• 1 cup buttermilk
  
• 1/2 tsp ground nutmeg
  
• 1/2 tsp ground cinnamon
  
• 1-1/2 tsp vanilla extract
  
• 2 cups pecans, lightly toasted
  






Instructions



1. Line 2 baking sheets with parchment or waxed paper; set aside.
   
   
2. In a large heavy saucepan, combine both sugars, soda, salt, butter and buttermilk. Stirring constantly, bring to a boil over medium-high heat. Reduce heat to medium and continue cooking at a slow boil, without stirring, until the mixture becomes caramel-colored and reaches the soft-ball stage (238 degrees on a candy thermometer). Adjust heat as necessary.
   
   
3. Remove from the heat, and carefully stir in spices, vanilla and pecans. This mixture will well up almost double the size in volume. Stir the mixture until it begins to thicken and turn from shiny to creamy. Working quickly, spoon mixture in 10 portions onto the waxed paper and let pralines cool for at least 1 hour. Keep loosely covered; will keep for about 2 weeks at room temperature.
   
   Makes 10 (3-inch) pralines.
   
   






Final Comments


If the mixture becomes too hard when spooning out, reheat over medium heat, stirring in a teaspoon or two of warm water.