Classic Southern Pralines

Ingredients

• 1 1/2 cupsgranulated sugar
• 3/4 cuppacked light brown sugar
• 1/2 cupbuttermilk
• 1/2 tspbaking soda
• 4 tbspunsalted butter
• 1/4 tspkosher salt
• 2 cupspecan halves, toasted
• 1 tspvanilla extract

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Line two baking sheets with parchment or wax paper. Have a candy thermometer clipped to a heavy-bottomed saucepan.

2. 2

   Combine granulated sugar, brown sugar, buttermilk, and baking soda in the saucepan — it will foam up, so use a pot at least 4 times the volume of the ingredients.

3. 3

   Cook over medium heat, stirring constantly, until the mixture reaches 235–240°F (soft-ball stage) — a small amount dropped into cold water should form a soft, pliable ball.

4. 4

   Remove from heat and stir in the butter, salt, and toasted pecans.

5. 5

   Beat the mixture with a wooden spoon for 1–2 minutes, until it just begins to thicken and lose some of its gloss — this is the critical step that gives pralines their signature grainy-creamy texture. Stir in the vanilla.

   ⏱Start 1:00
6. 6

   Working quickly before it sets, drop the mixture by heaping spoonfuls onto the parchment, forming 3-inch rounds.

7. 7

   Let cool completely at room temperature, about 30 minutes, until firm, before peeling off the paper.

   ⏱Start 30:00