Buttermilk Pralines

"Years ago, I received this candy recipe from a dear friend in Texas. The creamy texture and sumptuous sweetness has earned me rave reviews each time I've made it."
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Ingredients

35 m servings
Serving size has been adjusted!
Original recipe yields 24 servings

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Directions

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  1. In a heavy 3-qt. saucepan, combine sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210 degrees F. Stir in butter and pecans; cook until thermometer reads 230 degrees F. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.

Reviews

Read all reviews 19
  1. 21 Ratings

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Most helpful positive review

I made this because it sounded different than anything I normally make. It was great. I will definately make it again!

Most helpful critical review

I followed the directions exactly and it never set up. I ended up with a very tasty brown sugar syrup with pecans (good for ice cream) but nothing I could serve as candy!

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I made this because it sounded different than anything I normally make. It was great. I will definately make it again!

I have been making this recipes for years, but I do use more vanilla. It is absolutely delicious. I usually pour this into a buttered baking dish and present as fudge since it sets very quickl...

Good praline recipe! Very important to follow the recipe cooking to temps, stirring, and beat the almost 8 min. (even if arm feels like it is going to fall off)Give it time to cool off and set u...

I've never made Pralines, but had some great ones in New Orleans. I decided to try and man, oh man, are these good! I followed the recipe exactly. I make enough candy to know you have to be pat...

If I had known making pralines was this easy, I would have done it long ago! I substituted heavy cream for the buttermilk, just because I had some that I needed to use. These are EXACTLY like ...

I really LOVE this praline. It does, however, require patience........which is hard for me, and I end up with a mess of sticky dishes, but well worth it!

I used lowfat milk because I did not have any buttermilk. It still worked out great, although I'm sure it would have been creamier with the buttermilk. I also used almonds instead of pecans, and...

I followed the directions exactly and it never set up. I ended up with a very tasty brown sugar syrup with pecans (good for ice cream) but nothing I could serve as candy!

Delicious and super easy.

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