Buttermilk Pralines

Cooking Light
Buttermilk PralinesRecipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
"This recipe requires your steadfast attention, so try not to get distracted. The periodic stirring prevents it from boiling over." --CL Reader
30 servings (serving size: 1 praline)


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1 1/2 cups sugar
1/2 cup whole buttermilk
1 1/2 tablespoons light-colored corn syrup
1/2 teaspoon baking soda
Dash of salt
2/3 cup chopped pecans, toasted
1 1/2 teaspoons butter
1 tablespoon vanilla extract


Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.

Stir in nuts, butter, and vanilla; beat with a wooden spoon until mixture begins to lose its shine (about 6 minutes). Drop by teaspoonfuls onto wax paper. Let stand 20 minutes or until set.

Note: Store pralines in an airtight container for up to 2 weeks.

Created date

November 2003

Nutritional Information

Calories 65
Caloriesfromfat 30 %
Fat 2.2 g
Satfat 0.4 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 0.4 g
Carbohydrate 11.4 g
Fiber 0.3 g
Cholesterol 1 mg
Iron 0.1 mg
Sodium 36 mg
Calcium 7 mg