This week I’ve been making Pralines-I always make them at Christmas. It’s one of those things I’m expected to make-like Thanksgiving Rolls.
When Chatter and Chitter were little they sometimes acted like Banshees (actually sometimes-they still do). I had a hard time taking both of them grocery shopping with me-if I didn’t put them in the buggy they got away from me-if I did put them in the buggy there was no room for the groceries. I finally found the solution to my dilemma-at a BILO store. They had a buggy with 2 seats built into it-they even buckled so the girls couldn’t escape. Each Christmas the BILO store handed out Christmas magazines filled with recipes. One year it had this Praline recipe in it-and I’ve been making them ever since.
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3/4 cup of butter
- 2 cups pecan halves (pieces work too)
- 1 teaspoon vanilla
*Combine sugar, soda, salt, and buttermilk in a large saucepan and cook over high heat, stirring constantly until mixture comes to a boil. Continue boiling and stirring until mixture begins to thicken and becomes slightly creamy (210 degrees on a candy thermometer).
*Add butter and pecans, and continue boiling over medium high heat until the thermometer reaches 234 degrees (soft ball stage).
*Remove pan from heat, and add vanilla. Allow mixture to cool about 2 minutes. Beat mixture until it begins to lose its gloss and is thick and creamy. Quickly, drop by spoonfuls in 2 inch rounds on waxed paper/foil let cool. (if mixture becomes too hard, immerse pan in hot water for several minutes and resume dropping candies)
To me the only hard part of the recipe is knowing when to start dropping the pralines onto the paper. I’ve dropped too soon and ended up scraping it all up to cook a little more. The best tip I can give-other than trial and error-is too really pay attention to the mixture-it does loose it’s glossy appearance and you can begin to see a difference in the texture of the mixture as well. Honestly-the pralines are so good-even if I had to scrape the mixture back into the pot and cook it a little longer every time I made them-it’d be worth it. The pralines are creamy melt in your mouth goodness.