Buttermilk Pralines

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

Yield: 30 servings (serving size: 1 praline)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 30%
  • Fat: 2.2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 0.4g
  • Carbohydrate: 11.4g
  • Fiber: 0.3g
  • Cholesterol: 1mg
  • Iron: 0.1mg
  • Sodium: 36mg
  • Calcium: 7mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. Note: Store pralines in an airtight container for up to 2 weeks.
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