Buttermilk Praline Pecans Recipe #368541
The second in a praline quartet from The Times-Picayune. Make these on a low humidity day - they'll turn out better (that'll be next fall or winter here LOL).
30 min | 5 min prep
4 cups
- 2 cups sugar
- 1 cup buttermilk
- 1 teaspoon baking soda
- 4 cups ice water
- 2 tablespoons butter
- 4-4 1/2 cups pecan halves
- Using a 6 quart saucepan- cook 1st three ingredients on medium-high heat to 234° to 240° degrees soft-ball candy stage. When a small quantity of syrup is dropped in ice water- it forms a ball that keeps its shape - but when removed from the water- it will flattens out by itself.
- Stir frequently to prevent burning. As pralines cooks- it turns a golden brown. Remove from heat, and stir butter in . Add pecans and stir to coat all nuts.
- Cover counter with wax paper- pour pecans onto it.
- Immediately separate pecans. Let cool.
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5 stars