Rich, creamy, and bursting with nutty pecan flavor, Buttermilk Pecan Pralines are a classic Southern treat that’s perfect for holidays, gifting, or simply indulging in a sweet moment. The tanginess of buttermilk balances the sweetness, while the toasted pecans add crunch to these melt-in-your-mouth candies.
Why You Will Love Buttermilk Pecan Pralines
- Sweet and Tangy: The buttermilk adds a unique tang that sets these pralines apart from the rest.
- Classic Southern Flavor: A timeless candy recipe that never goes out of style.
- Perfect Texture: Creamy and fudgy, with just the right amount of crunch from the pecans.
- Great for Gifting: Easy to make in large batches and store for gifting or holiday celebrations.
- No Special Tools Needed: All you need is a pot, a spoon, and a candy thermometer!
Ingredients Notes Buttermilk Pecan Pralines
- Buttermilk (1 cup): The star ingredient, adding tangy richness to the pralines.
- Granulated Sugar (3 cups): Sweetens the candy and creates the base for the praline mixture.
- Light Corn Syrup (¾ cup): Prevents crystallization for a smooth texture.
- Baking Soda (1 tsp): Reacts with the buttermilk, causing the mixture to foam and rise.
- Salt (¼ tsp): Balances the sweetness and enhances the overall flavor.
- Pecan Halves (2 cups): Toast them lightly before adding for a deeper nutty flavor.
- Vanilla Extract (2 tsp): Adds a warm, aromatic sweetness to the candy.
- Butter (1 tbsp): Adds richness and helps the pralines set smoothly.
Kitchen Equipment Needed
- Large pot (5-quart or more)
- Candy thermometer
- Wooden spoon or heat-resistant spatula
- Wax paper
- Baking sheets
How to Make Buttermilk Pecan Pralines
Step 1: Prepare the Baking Sheets
- Line two large baking sheets with wax paper and set them aside.
Step 2: Cook the Praline Mixture
- In a large pot, combine the buttermilk, sugar, corn syrup, baking soda, and salt.
- Place the pot over medium heat and stir continuously as the mixture comes to a boil.
- Attach a candy thermometer to the pot, ensuring it doesn’t touch the bottom. Continue stirring until the mixture reaches 236°F (soft ball stage).
Step 3: Monitor the Mixture
- Be cautious during boiling—the baking soda causes the mixture to foam and rise. Use a large pot to prevent overflow.
Step 4: Add the Pecans and Flavoring
- Remove the pot from heat once the desired temperature is reached.
- Stir in the pecans, vanilla extract, and butter.
Step 5: Beat the Mixture
- Beat the praline mixture by hand until it begins to thicken and hold its shape. This step takes effort and can be made easier with a helper.
Step 6: Shape the Pralines
- Once thickened, quickly drop spoonfuls of the mixture onto the prepared wax paper. Work quickly before the mixture hardens.
Step 7: Cool and Store
- Allow the pralines to cool completely at room temperature.
- Store the cooled candies in an airtight container for up to two weeks.
Serving and Storage Tips
- Serving: Serve as a standalone treat, or pair with coffee or tea for a sweet finish to any meal.
- Storage: Store in an airtight container at room temperature for up to 2 weeks. Use parchment paper to separate layers and prevent sticking.
- Freezing: Freeze pralines in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Variations
- Chocolate Drizzle: Add a drizzle of melted dark or white chocolate over the pralines once cooled for a decorative and indulgent twist.
- Spiced Pralines: Add a pinch of cinnamon or nutmeg to the mixture for a warm, spiced flavor.
- Nut Medley: Replace some of the pecans with walnuts or almonds for a mixed nut praline.
Helpful Notes
- Use a candy thermometer to ensure accuracy when reaching the soft ball stage.
- Work quickly during the shaping step, as the mixture hardens rapidly as it cools.
- If the mixture begins to set before you’re done shaping, warm it gently over low heat to loosen it.
Tips from Well-Known Chefs
- Ina Garten: “Always use pure vanilla extract for the best flavor in candies and baked goods.”
- Ree Drummond (The Pioneer Woman): “Prep your work area and tools before starting a candy recipe—it helps make the process seamless.”
- Sally McKenney (Sally’s Baking Addiction): “Toast nuts lightly before using to enhance their flavor and bring out their natural oils.”
Frequently Asked Questions (FAQ)
Can I use dark corn syrup instead of light?
Yes! Dark corn syrup will add a deeper caramel flavor and a darker color to your pralines.
What if I don’t have a candy thermometer?
You can test the soft ball stage by dropping a small amount of the mixture into cold water. It should form a soft, pliable ball.
Can I use salted butter?
Yes, but omit the added salt in the recipe to balance the flavors.
Why are my pralines grainy?
Graininess occurs if the sugar isn’t fully dissolved. Stir continuously and ensure a slow, even boil for a smooth texture.
How do I fix pralines that don’t set?
If they’re too soft, you can remelt the mixture gently, stir, and beat again before reshaping.
Buttermilk Pecan Pralines are a delightful treat with rich, nutty flavors and creamy textures that will wow your friends and family. Enjoy crafting this Southern classic!
