Buttermilk Pralines
Description
Heloise’s buttermilk pralines use buttermilk and baking soda in place of regular milk — the baking soda causes the mixture to rise and turn a deeper caramel color as it cooks, giving these pralines a richer, slightly tangier flavor than the classic version. Cook to softball stage, add pecan halves and vanilla, stir until it loses its gloss, and drop onto waxed paper.
Ingredients
Instructions
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Put sugar, buttermilk, butter, and baking soda into a large heavy pot. Note: the mixture will bubble up considerably when the baking soda is added, so use a large pot.
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Cook over medium heat, stirring frequently, until the mixture turns brown and reaches the softball stage on a candy thermometer (235–240°F).
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Remove from heat. Add pecan halves and vanilla.
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Stir mixture continuously until it begins to lose its gloss.
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Drop by spoonfuls onto waxed paper. Allow to set completely before serving.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 145kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1.5g8%
- Cholesterol 5mg2%
- Sodium 80mg4%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a large pot — the baking soda causes the mixture to foam up significantly during cooking.
The mixture is ready to drop when it holds its shape briefly on the spoon before settling. If it flows freely, keep stirring; if it seizes in the pot, work faster.
