These pecan pralines come straight from the heart of Louisiana's culinary heritage, offering that well-known balance of richness and nuttiness.
2 cups granulated sugar
1 teaspoon baking soda
1 cup buttermilk
3/4 cup unsalted butter
1 1/2 teaspoon pure vanilla extract
1 1/2 cup chopped pecans
In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and butter to soft ball stage (240 degrees F on a candy thermometer). Stir frequently while cooking.
When mixture reaches soft ball stage, remove from heat and beat until mixture lightens in color and thickens, about 5 minutes. Stir in vanilla and pecans.
Drop by scant tablespoons onto a greased baking sheet. Allow to cool completely and harden for at least 12 hours.
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reviews & comments
July 26, 2013
These are exactly like I grew up with! They are perfect. Make them exactly as directed and you will get good results.