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!
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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
Ingredients
- 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
Instructions
- 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.
Nutrition
More candy recipes to try!
Easy Christmas Peppermint Patties
Totally Nutty Peanut Butter Candy Bars
For all fudge recipes, go HERE.
For all dessert recipes, go HERE.
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Chris P. says
Thank you, thank you, thank you! I have been looking for this over 20 years. My granny made these when I was growing up and I loved them. She has been gone 20 years this year. I have tried other’s and something was missing. Has to be the buttermilk that she used. You made my Christmas!
Kat says
Hi Trish
Never made candies before so super excited to try these!
Wanted to know what I can substitute for corn syrup?
And how else are pralines made if not with buttermilk?
Trish - Mom On Timeout says
Hi Kat! Not sure what a substitute would be for corn syrup – maybe google that? Some pralines are made with half-and-half or milk or heavy cream. Thanks!
Linda Keever says
What type of buttermilk did you use? Low fat or Bulgarian?
Chantell says
These need to go to almost 240 F. Excellent and easy recipe. Perfect directions. I was unsure of my thermometer, so I used two!
Abigail says
This tastes yummy! But mine are cold but still soft and sticky. I took them right to 235. Also the beating after was about 45 mins for me. I think I would try this again with chopped pecans and in the kitchen aid!
Trish - Mom On Timeout says
I would double-check the accuracy of your candy thermometer… And yes to the Kitchen Aid! Great if you have one!
Rita says
I’m sorry to say that neither time I tried this recipe it worked. It never thickened after the boiling. It does, however, make a wonderful ice cream topping in the soupy form I had.
Jaime says
I wonder if these could be frozen? We make Buckeyes at Christmas time and those freeze well…
Trish - Mom On Timeout says
I haven’t tried Jaime so I’m not sure. Maybe trying freezing a handful and seeing how that goes?
Jennifer Valentine says
Yes, Pralines freeze up perfectly!
Joy says
About how long do you stir the mixture at the end?
Trish - Mom On Timeout says
About 10 to 15 minutes Joy!
Jocelyn @BruCrew Life says
I adore pralines! But I have never had one with buttermilk…at least I don’t think I have. That needs to be fixed right away. I love how creamy and amazing these look! Do you ship? LOL!
Monica says
Would it be ok to use a KitchenAid mixer (paddle attachment) to beat the mixture until it’s creamy?
Amy Miller says
I cannot pin your recipe because pinterest states that it leads to spam…please contact pinterest and resolve this as i want to save your recipe….thanks…
Trish - Mom On Timeout says
Hi Amy! I contacted Pinterest very early this morning and still have yet to hear back. I’m hopeful that this will be resolved some time tomorrow. So sorry for the inconvenience!
Mir says
I can tell that these would be impossible to stop eating. I love that candy coating! Way to make the holiday treats even more irresistible!
pmm says
Does this need to be the full fat buttermilk?
Roxana says
YES, pecan pralines are one of my absolute favorites! I love that you added buttermilk to yours! I can’t wait to try these. 🙂
Kathleen says
I love the idea of these candies being made with buttermilk. Sounds like the perfect balance of sweet and tangy 🙂