Photography: Randy Mayor; Styling: Melanie J. Clarke
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
How to Make It
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.
It's possible that the fact that I tried to double the recipe was the problem here, but these had the consistancy of runny oatmeal and would not harden. I made two batches and none of them turned out right. Waste of pecans.
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