Old fashioned candy is the best! I love surprising friends and family with homemade candy during the holidays and these Buttermilk Pecan Pralines are one of my favorites! Ultra smooth and creamy and oh-so decadent, it’s everyone’s favorite treat!
Buttermilk Pecan Pralines
I love making candies during the holidays. I make them for parties, I make them for gifts, and of course I love to have a wide variety of goodies for my guests on Christmas. Pralines have long been one of my very favorite candies. They are ultra creamy and decadent and are made with my favorite nut – pecans!
This is one of my very favorite recipes for pralines because it calls for buttermilk which makes a WORLD of difference in these sweet candies.
These candies are made like all traditional candy recipes – with a candy thermometer. DO NOT BE AFRAID. You guys, a good candy thermometer is not hard to find and it will give you the freedom to make amazing treats all year long. Go buy one now if you don’t already own one. This is the candy thermometer I use.
This candy is really rather simple to make and the results will have you back in the kitchen making a second batch sooner than you think.
As with all candy recipes, especially for those of you making for the first time, it’s really important to read through the instructions once or twice before beginning. This recipe is really very simple but does require a bit of an arm workout to beat the candy until it’s nice and thick. I like to have a friend in the kitchen with me when I’m making candy like this just in case my arm decides to give out 😉
But man, is it oh so totally worth the effort!
How to Make Buttermilk Pecan Pralines
Buttermilk Pecan Pralines
- 1 cup buttermilk
- 3 cups granulated sugar
- 3/4 cup light corn syrup
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups pecan halves
- 2 tsp vanilla extract
- 1 tbsp butter
- Line 2 large baking sheets with waxed paper and set aside.
- In a large (5 qt or larger) pot, bring the buttermilk, sugar, corn syrup, baking soda and salt to a boil over medium heat.
- Stir continuously until the sugar has dissolved and the mixture reaches 236F (soft ball stage).
- Note that the baking soda causes the mixture to foam and rise as it begins to boil so be careful.
- Once the mixture has reached the softball stage, remove from heat and stir in pecans, vanilla, and butter.
- Beat by hand until the mixture begin to hold it's own shape. It will be thick and creamy. This can take awhile. It helps to have a partner in the kitchen to hand this task off to 🙂
- Once the mixture thickens, quickly drop by spoonfuls onto the waxed paper to. Let cool.
- Store in airtight containers for up to 2 weeks.
More candy recipes to try!
For all fudge recipes, go HERE.
For all dessert recipes, go HERE.
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