Ingredients
Method
- Line two large baking sheets with waxed paper and set aside.
- In a large pot (at least 5 quarts), combine buttermilk, sugar, corn syrup, baking soda, and salt. Bring to a boil over medium heat, stirring constantly.
- Continue stirring until the sugar is fully dissolved and the mixture reaches 236°F (soft ball stage). Be careful—the baking soda will cause the mixture to foam and rise as it boils.
- Once the mixture hits the soft ball stage, remove the pot from heat. Stir in the pecans, vanilla extract, and butter.
- Beat the mixture by hand until it starts to thicken and hold its shape. It will become thick and creamy. This can take several minutes—enlist a helper if possible.
- Quickly drop spoonfuls of the thickened mixture onto the prepared waxed paper. Let the pralines cool completely at room temperature.
- Store the cooled pralines in an airtight container for up to 2 weeks.
Nutrition
Notes
For best results, use a candy thermometer to ensure accurate temperature.
If you don't have buttermilk, you can substitute with 1 cup whole milk mixed with 1 tablespoon lemon juice or vinegar, let sit 5 minutes.
Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant for extra flavor.
Work quickly when dropping the mixture onto the paper, as it sets fast.
Store in a cool, dry place away from heat to prevent melting.