Classic Southern Pralines
Rich, buttery Southern-style pralines made with pecans, butter, cream, and brown sugar. These creamy, sweet confections melt in your mouth and are perfect for gifting or enjoying as a special treat.
Equipment
- 1 Heavy-bottomed saucepan 3-quart capacity preferred
- 1 Wooden spoon For stirring
- 1 Candy thermometer Digital preferred
- 2 Large spoons For dropping pralines
- 1 Parchment paper For cooling
- 1 Large baking sheet For placing pralines
Ingredients
- 1 cup buttermilk
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups pecan halves
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a heavy-bottomed saucepan, combine buttermilk, granulated sugar, brown sugar, butter, and salt.
- Cook over medium heat, stirring constantly, until the mixture reaches the soft ball stage (238°F on a candy thermometer), about 10-12 minutes.
- Remove from heat and immediately add vanilla extract and pecan halves.
- Stir vigorously with a wooden spoon for 2-3 minutes until the mixture begins to thicken and lose its gloss.
- Working quickly, drop spoonfuls of the mixture onto the prepared parchment paper, creating 2-3 inch rounds.
- Allow pralines to cool completely at room temperature for about 30 minutes until set.
- Store in an airtight container at room temperature for up to 1 week.
Notes
- Temperature is crucial for proper texture. Use a reliable candy thermometer.
- Work quickly when dropping pralines as the mixture sets fast once it begins to thicken.
- If pralines become too hard while dropping, return pan to low heat briefly to soften.
- Humidity can affect setting time - pralines may take longer to set on humid days.
- For variation, try chopped toasted almonds or walnuts instead of pecans.
- Store pralines in single layers separated by parchment paper to prevent sticking.