| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Buttermilk is the key to the creamy texture and buttery flavor of these pecan pralines.

Buttermilk Pecan Pralines

3 cups granulated sugar
1 cup buttermilk
3/4 cup light corn syrup
1 teaspoon baking soda
1/8 teaspoon salt
2 cups pecans
2 tablespoons butter

1. Combine sugar, buttermilk, syrup, baking soda and salt in a large saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low and continue cooking until mixture becomes caramel-colored and reaches the soft-ball stage (see note).
2. Remove from heat; add pecans and butter. Beat until thick. Spoon onto wax paper. Let cool and store in an airtight container.
3. If the mixture becomes too hard to spoon; heat and add a small amount of water. Stir until smooth.

Makes 36 pieces.

Note: 'Soft-ball stage' is a test for candy that describes the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F.