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Buttermilk Pralines
36
Servings
Servings
15m PT15M
Prep Time
Prep Time
30m PT30M
Cook Time
Cook Time
45m
Ready In
Ready In
"A classic in New Orleans"
Original recipe yields 36 servings
Ingredients
Nutritional
- Serving Size: 1 (24.8 g)
- Calories 94.7
- Total Fat - 5.2 g
- Saturated Fat - 0.9 g
- Cholesterol - 2.4 mg
- Sodium - 12.9 mg
- Total Carbohydrate - 12.3 g
- Dietary Fiber - 0.6 g
- Sugars - 11.7 g
- Protein - 0.8 g
- Calcium - 12.4 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step 1
Butter the sides of a heavy 2-quart saucepan.
Step 2
In the saucepan combine brown sugar and buttermilk.
Step 3
Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage.
Step 4
Remove saucepan from heat.
Step 5
Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F.
Step 6
Remove candy thermometer from saucepan.
Step 7
Immediately stir in pecans.
Step 8
Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy.
Step 9
Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper.
Step 10
If the candy becomes too stiff to drop easily from the spoon, stir in a few drops of hot water.
Step 11
Store tightly covered.
Tips & Variations
No special items needed.
Tags :
Candy
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