Buttermilk Pecan Pralines
Yield
40 servingsPrep
10 minCook
30 minReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
buttermilk
|
|
| ¾ | cup |
corn syrup, white (karo)
|
*
|
| 2 | tablespoons |
butter
|
|
| 2 | cups |
pecan halves
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
buttermilk
|
|
| 177 | ml |
corn syrup, white (karo)
|
*
|
| 3E+1 | ml |
butter
|
|
| 473 | ml |
pecan halves
|
|
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 (238F).
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. Drop by the spoonfull on to waxed paper.
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.
