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Buttermilk-Pecan Pralines

Buttermilk-Pecan Pralines

Ultra smooth and creamy and oh-so decadent Buttermilk Pecan Pralines - Mom On Timeout Southern-style pralines made with buttermilk, sugar, and toasted pecans. These traditional confections have a rich, caramelized flavor with a perfectly creamy texture that melts in your mouth.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 30 minutes
Total Time 55 minutes
Course Dessert, Snack
Cuisine American, American, Caribbean, Southern
Calories 28 kcal

Equipment

  • 1 Large heavy-bottomed saucepan (4-5 quart) Essential for even heating
  • 1 Candy thermometer For accurate temperature reading
  • 1 Wooden spoon For stirring
  • 1 Large baking sheets For cooling pralines
  • 1 Wax paper or parchment paper To line baking sheets
  • 1 Pastry brush For brushing down sides

Ingredients
  

  • 3 cups granulated sugar
  • 1 cup buttermilk room temperature preferred
  • 3 tablespoons light corn syrup
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 cups pecan halves toasted for best flavor
  • Ingredient Notes:
  • Toast pecan halves in a 350°F oven for 8-10 minutes before using
  • Use room temperature buttermilk for easier mixing
  • Light corn syrup prevents crystallization - don't substitute with honey or dark corn syrup
  • Unsalted butter allows better control of saltiness in the final product

Instructions
 

  • Line 2 large baking sheets with wax paper and set aside.
  • In a large heavy-bottomed saucepan, combine 3 cups granulated sugar, 1 cup buttermilk, 3 tablespoons light corn syrup, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  • Heat, while stirring, over medium heat until sugar dissolves Southern Buttermilk Pecan Pralines - Bakers Table. Stop stirring and cook to 236°F (soft ball stage), occasionally brushing down sides with a pastry brush dipped in warm water.
  • Remove from heat and immediately add 3 tablespoons butter, 1 teaspoon vanilla extract, and 2 cups toasted pecan halves.
  • Beat vigorously with a wooden spoon until the mixture begins to thicken and loses its glossy appearance (about 2-3 minutes).
  • Working quickly, drop spoonfuls of the mixture onto the prepared wax paper, creating 2-3 inch rounds.
  • Allow to cool completely at room temperature for 30 minutes until set.
  • Store in an airtight container at room temperature for up to 1 week.

Notes

  • Use a candy thermometer for best results - the soft ball stage (236°F) is crucial for proper texture
  • Toast pecans in a 350°F oven for 8-10 minutes before using for enhanced flavor
  • Work quickly when dropping pralines as the mixture sets fast once it begins to cool
  • If mixture becomes too thick before all pralines are formed, stir in 1-2 teaspoons of hot water
  • Humidity can affect praline texture - avoid making on very humid days
  • You only need 7 ingredients – sugar, baking soda, salt, buttermilk, butter, pecan, and vanilla