Southern Creamy Pralines

There is nothing like old-fashioned Southern Pecan Pralines! This melt-in-your-mouth treat is a cross between a cookie and a candy and it’s loaded with crunchy pecans, butter, and fabulous brown sugar flavor.

WHAT ARE SOUTHERN PECAN PRALINES?

Southern pecan pralines are a sweet candy confection that is made with pecans, sugar, butter, and some form of dairy. I’ve seen pecan praline recipes using milk, cream, half-and-half, evaporated milk, and even buttermilk.

I haven’t tried every option in my pecan pralines recipe, choosing instead to stick with evaporated milk while recipe testing, but I’m pretty confident that you could sub in equal amounts of a different dairy choice and still have you pralines turn out just fine.

Pralines have a wonderful texture that melts in your mouth. They are firm and have a snap when you break them, but they aren’t crunchy (beyond the crunch of the pecans) or hard.

While pralines are most typically made with pecans, they started out being made with almonds historically. It wasn’t until the recipe arrived in America from France that pecans became the nut of choice for this sweet treat.

Southern Creamy Pralines Recipes

To Make this Recipe You’Il Need the following ingredients:

Ingredients:

  • This is a very old family recipe!

3 cups sugar
1 cup whole fat buttermilk
1/4 cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
4 cups of pecans

How to make it:

  • Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.

t 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.

  • Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non stick cookie sheet, foil or wax paper. If you do not grease your pan well it will stick (DO IT FAST before the candy hardens I drop mine on foil.

Source: Food.Com

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