Heloise's Pecan Pralines
Instructions
- Use your favorite large pot - be sure it's big enough to prevent boil-overs as the
- candy does need a lot of room to bubble up.
- Pour into the pot one cup of buttermilk, two cups granulated sugar, and one tea-
- spoon baking soda. That's it!
- Stir the mixture until the sugar is completely dissolved, then place the pot on a
- low to medium burner and let the candy boil to a soft ball stage, stirring con-
- stantly all the while. The mixture will turn a brownish color, but don't worry -
- it's supposed to.
- Once the soft ball stage is reached, (it will form a soft ball when a half-teaspoon
- or so of the syrup is dropped into a cup of cold water) remove the pot from the
- heat, then add two cups of pecan halves, a teaspoon of vanilla and a tablespoon of
- butter.
- Beat the mixture briskly until it becomes glossy and starts to get very thick.
- Quickly spoon it onto greased wax paper, making little patties. If you like and
- have the time before the candy hardens, you can turn the pecan halves right side
- up.
- Makes the patties look prettier. Let the candy completely cool before re-
- moving it from the paper.
- Should the mixture harden before you've had time to get it all onto the paper, re-
- turn it to the heat for a few seconds, or until it is again of the right consistency.
Notes
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