Make Pecan Pralines

A praline is a confection made from nuts and sugar. One variation that's popular in the United States is made of pecans (which grow in the warmer, southern regions where pralines are a common treat) held together by a mixture of butter, cream and sugar (or similar ingredients). No matter where you're from, however, pecan pralines are easy to make and dangerously easy to eat.

Ingredients

  • 1 tsp Vanilla
  • 2 cups Pecans
  • 1 cup Buttermilk
  • 2 cups Sugar
  • 2 cans of Evaporated Milk
  • 1 tsp Baking Soda

Steps

  1. Mix together buttermilk, sugar, and baking soda in a large pot.
  2. Lay a sheet of wax paper out on a flat surface close to your stove.
  3. Put the pot over medium heat and, stirring constantly, allow the mixture to reach a "soft ball stage". To determine if the mixture is at a "soft ball stage" take a cold glass of water and drop a bit of the mixture into the water. A "soft ball" should form. The color should be a darker light brown.
  4. Remove the pot from heat and mix in the vanilla.
  5. Continue stirring until the mixture begins to thicken (about five minutes). The brown color should get darker.
  6. Add the pecans and continue stirring until the mixture is slightly thicker (about one - two minutes).
  7. Spoon the pralines onto the wax paper. If the mixture starts to run, you did not wait long enough, but it's fine, your pralines will just be a bit thin. If the mixture starts to crystallize and harden, you have waited too long. That's fine, too. Just try better next time.
    • If the mixture starts hardening too quickly, stir in 1-2 tablespoons of warm water to thin the mixture.
  8. Allow the pralines to cool and enjoy.

Tips

  • In the southern US, pecan pralines are often made during the Christmas season and given as gifts.
  • After you take the mixture off the heat, watch it closely as you stir, when it loses it's "gloss", it is about to harden and this is the time to drop it on waxed paper Quickly! At this point you only have about 10 seconds. You can do it sooner but the candy will be very thin.
  • Keep in mind that the word "praline" takes on different meanings in different parts of the world. In Europe, for example, the term often refers to filled chocolates. In some parts of the U.S., praline is pronounced "praw-leen" (instead of "pray-leen" or "prah-li-nay") in order to differentiate the American meaning from its European meaning.
  • It takes a few times to get the "feel" of this recipe, but it is well worth the effort.
  • Some recipes incorporate cream, brown sugar and butter in place of or in addition to the ingredients listed here.
  • You can substitute whole milk, evaporated milk, and 2% milk with equally delicious results. Also brown sugar or 1/2 brown and 1/2 white sugar.
  • You can also try using rum extract instead of vanilla.
  • The size of your candies can vary to taste.

Warnings

  • Watch for the hot mixture popping up and burning you.

Things You'll Need

  • Wax paper or Parchment Paper. Note that parchment paper can be better as it tends not to melt.
  • Pot

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