A tasty little melt-in-your-mouth, sugary treat! If you have a candy thermometer, they’re super easy to make.
The first time I tried these was on a trip to Charleston, SC. Before then, I didn’t even like pecans. Funny how a little sugar can change your mind.
When I attend trade shows for work, there are a few convention and visitors bureaus that always seem to hand-out pralines to lure you in (New Orleans, Charleston and Savannah). It always works! Then, I try to just take a nibble, save the rest for later or throw it away. That doesn’t work. I eat the whole thing.
I’ve never made pralines before so I was excited to see Shawnda pick these for this week’s Project Pastry Queen. After making them, I ate one (maybe two) and put the rest in a container for Andy to take to work so I didn’t polish them off.
- Preheat oven to 350.
- Spread pecans on a baking sheet and roast for 7-9 min.
- Combine the buttermilk, baking soda, sugar, corn syrup, and butter in a heavy bottom pot.
- Cook over medium heat until you reach soft ball stage (234 – 240 degrees on a candy thermometer).
- Remove from heat and add the pecans and vanilla.
- Beat with a wooden spoon for up to 10 min (it only took me about 3-4 min), until the mixture is losing its gloss, starts getting creamy, and thickens. Don’t over beat.
- Drop heaping tablespoons onto a silpat or sheet of wax paper.
- Let the candies cool completely.
Makes 12 pralines.
Slightly adapted from The Pastry Queen by Rebecca Rather.