Buttermilk Pecan Pralines (Cook 'Em Horns)
Submitted by cbowen
Texas-style buttermilk pecan pralines with a caramel-colored, melt-on-your-tongue center. Makes nearly 4 dozen candies from a classic Cook ‘Em Horns recipe.
YIELD
40 servingsPREP
30 minCOOK
20 minREADY
30 minHook ‘em, y’all. These buttermilk pecan pralines come straight from the Longhorn tradition, and they’re as Texan as a Friday night under stadium lights.
Buttermilk and baking soda react together in the pot, making the mixture foam up (that’s why you need a big saucepan), while sugar and corn syrup cook down to a gorgeous caramel at soft ball stage.
Stir in butter and whole pecan halves, beat until thick, and drop spoonfuls onto waxed paper. They set into creamy, crumbly, brown sugar-scented discs loaded with toasty pecans.
Variations
- Richer version: Cut sugar to 2 cups, skip the corn syrup, increase butter to ¾ cup, and add a teaspoon of vanilla with the pecans.
- Gift-worthy: Wrap individual pralines in wax paper twists and pack into tins. They keep well for a week.
Kitchen Tips
- Use a 5 to 6-quart saucepan. The baking soda causes the mixture to foam up dramatically and a small pot will overflow.
- A candy thermometer is essential. Soft ball stage is 238F, and even a few degrees off changes the texture completely.
- Beat quickly once you add the butter and pecans. You have a narrow window before the mixture hardens.
- If it seizes up too fast, put it back on low heat with a splash of water and stir until smooth again.
Ingredients
Directions
In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup.
Bring to a boil, stirring constantly.
Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees).
Remove from heat, add butter and pecan halves.
Beat until thick enough to drop from a spoon onto waxed paper.
If mixture becomes too hard, return to heat and add small amount of water.
Stir until smooth.
Yield: 44 to 48 Pralines *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to ¾ cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.
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