Buttermilk-Pecan Pralines Recipe

Name: Buttermilk-Pecan Pralines Recipe
Total time: 1 h 40 min
Yield: Makes 16 large pralines
Ingredients: 1 ½ cups granulated sugar; 1 ½ cups packed dark brown sugar; ½ cup whole buttermilk; ½ cup heavy cream; 2 tablespoons light corn syrup; ½ teaspoon salt; 3 tablespoons cold unsalted butter, chopped into small pieces, at room temperature; 2 teaspoons vanilla extract; 2 ½ cups pecan halves, toasted; 2 tablespoons (1 oz.) bourbon, rum, or Tennessee whiskey

4 Ratings
4 Reviews

We will be making these Buttermilk-Pecan Pralines all year long.

By Nancie McDermott and Jill Connor

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Recipe Summary

total:

1 hr 40 mins

active:

20 mins

Yield:

Makes 16 large pralines

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We will be making these Buttermilk-Pecan Pralines all year long. New Orleans' favorite candy is a true marriage of old-world European tradition combined with Southern ingenuity. When the French settled New Orleans in the 1700s, they brought their version of pralines, a simple sweet made by cooking whole almonds with granulated sugar until they became crisp and caramelized. African-American cooks transformed the French treat by using abundant, native-grown pecans in place of the more costly almonds; they eventually stirred butter and milk or cream into the original recipe. These innovative bakers created a new, richer, and more irresistible confection, and their pralines—simultaneously crunchy, creamy, fudgy, and sweet—have become a true American classic. For ease in shaping big, beautiful pralines, portion the mixture into paper baking cups, removing them once the candies are set.

Directions

Step 1
Line 2 baking sheets with parchment paper. (If using paper baking cups, place 16 cups on baking sheet or on a tray.)

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Step 2
Stir together sugars, buttermilk, cream, corn syrup, and salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over low; cook, stirring constantly, until sugars are melted and mixture is smooth, 5 to 8 minutes.
Step 3
Increase heat to medium-high, and bring mixture to a boil. Boil gently until the thermometer reaches 230˚F to 235˚F (soft-ball stage), 10 to 12 minutes. Remove from heat; let cool to 220°F, 6 to 8 minutes.
Step 4
Using a wooden spoon, vigorously stir in butter and vanilla, stirring until mixture turns creamy and opaque. Stir in pecans and bourbon, and quickly spoon out ¼-cup portions onto prepared baking sheets or into paper baking cups.
Step 5
Let pralines stand until completely cool, about 1 hour. Serve immediately, or wrap each praline individually in wax paper or plastic wrap, and store in an airtight container for up to 1 week.

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Southern Living Member

12/21/2021

I followed the recipe exactly for temperature checks. It never set up and I had to recook.
3 for 3 reviewers all seem to be having the same issue. The directions need to be tweaked to cook until 240 degrees. At that temperature, they set up. However, recooking does change the consistency so that they are not as smooth and creamy.

Southern Living Member

12/19/2020

I love pralines so when I saw this recipe I could not wait to try it. The recipe is super easy and the directions very clear. I followed the directions exactly, used my candy thermometer and since it says to take it to 230-235 degrees I went mid range and took it off the heat at 233 degrees. They would not completely firm up even after 2 hours in the refrigerator. The flavor is great but they are too soft. Im gonna try what another reviewer did and try to salvage by scraping it all back in the pot and cooking them linger and hotter but if i make them again I will probably try taking the recipe to 240 or more.

Southern Living Member

12/15/2020

I really enjoyed how this recipe turned out! It was my first time making praline and this recipe made it a breeze. I substituted in powdered buttermilk for the recipe and it dissolved well in with the sugar mixture. I will also say I used Skrewballs Peanut Butter Whiskey and think it adds a nice depth of flavor as well!

That said, the first time I went to set the praline it ended up not setting, even after a night in the fridge. It’s no fault of the recipe, I googled what happened and I don’t think I got my mixture hot enough. I was able to save it though and scraped up what I could (pecans and all) back into a pot and heated it to just over the soft ball temperature just to be safe. They ended up setting within an hour and tasted great the second go around! Already sharing with friends who are very impressed with these.

Southern Living Member

12/14/2020

These are easily the best pralines I have ever made. The tartness of the buttermilk creates a lovely balance with the sweetness of the sugars used in the recipe. The color is a lovely deep caramel, and the corn syrup added a lovely sheen on the pralines. I chose not to use liquor in the recipe, although I do plan to make a batch soon with bourbon. An epicurean masterpiece!

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Buttermilk-Pecan Pralines Recipe

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Recipe Summary

Ingredients

Directions

Reviews (4)

All Reviews for Buttermilk-Pecan Pralines Recipe

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Buttermilk-Pecan Pralines Recipe

Gallery

Recipe Summary

Ingredients

Directions

Reviews (4)

All Reviews for Buttermilk-Pecan Pralines Recipe