This pecan pralines recipe is a treasured old-fashioned family recipe. Whole snappy pecans in a browned sugar coating, these treats are considered a Southern delicacy and a New Orleans favorite!
***Get out your supplies (candy thermometer and parchment paper) before starting. This recipe can move quickly at the end so be ready. While making the pralines, boil a few cups of water in a small saucepan.
Combine the 2 tablespoon Unsalted Butter,1 cup Granulated sugar, ¾ cup Buttermilk, 1 cup Light brown sugar, and dash Salt into a large, heavy saucepan over low heat. Stir to combine and add 2 cups Pecans in. Continue to gently but consistently stir until the sugar dissolves and starts to steam.
Once it starts steaming, cover and cook over medium heat for 2-3 minutes to wash down the sugar crystals from the sides. It doesn't necessarily need to boil at this point, but it might start.
Uncover and, stirring constantly, to 234 degrees on a candy thermometer. This is called the soft ball stage. (Softball is technically 235-240 degrees, but 2-3-4 is easy to remember!)
Immediately remove from heat and stir in ½ teaspoon Baking Soda and 1 tablespoon Vanilla Extract. Stir vigorously with a wooden spoon until the mixture begins to thicken.
Working quickly, drop by spoonfuls onto parchment paper. Let stand until firm (about 20-30 minutes). If mixture begins to harden or crystallize, stir in a tablespoon or 2 of boiling water to get it flowing again.
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Notes
This recipe should not be doubled. The mixture will cool too fast to get them onto the wax paper properly.A wooden spoon is preferable in this recipe because it does not transfer heat. If the candy stiffens before you’re done dropping the spoonfuls, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.You can use wax paper, although there may be some transference (I have never had any however).