Makes about 2 dozen pralines. When people tell me they are visiting New Orleans for the first time, I tell them they can’t go home before sampling some piping hot beignets and pralines. During one trip with my family, my dad took his praline love to a new level. After having Sunday brunch at the Royal Sonesta, I noticed his pockets were full. When I asked why, he pulled out a napkin that was full of pralines. All-you-can-eat to him included their pralines. We still laugh about his obsession every time I make these Buttermilk Pecan Pralines. If you can’t make it to New Orleans, this sweet treat will satisfy your longing.
1 cup pure cane sugar
1 cup firmly packed light brown sugar
¾ cup buttermilk
2 tablespoons butter
⅛ teaspoon salt
2 cups pecan halves
¾ teaspoon pure vanilla extract
¾ teaspoon baking soda
Liberally grease a large piece of waxed paper.
In a large heavy saucepan, combine the cane sugar, brown sugar, buttermilk, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, until the sugars dissolve. Stir in the pecans. Cover and cook over medium heat for 3 minutes. Remove the lid and with a wet pastry brush, wipe down the sides of the saucepan to remove any sugar crystals.
Cook until the mixture reaches the soft-ball stage, about 235 degrees F, stirring constantly.
Remove the pan from the heat and stir in the vanilla and baking soda. Beat the mixture with the wooden spoon until it thickens and the bubbles subside.
Immediately drop the praline mixture by tablespoonfuls onto the waxed paper. Let cool completely and harden, about 15 minutes.
Makes about 2 dozen pralines.
Note: Do not make these on a rainy or highly humid day or the pralines will not set up.
