Southern Buttermilk Pecan Pralines
These Southern Buttermilk Pecan Pralines are creamy, nutty, and sweet — an irresistible candy treat that's quick to whip up and perfect for any occasion.
Equipment
- 1 Candy thermometer Watch for that 235°F soft-ball stage
- 1 Parchment paper To drop pralines on and cool
Ingredients
Main ingredients
- 2 cups granulated sugar The base for that sweet sweet goodness
- ⅔ teaspoon baking soda Gives your pralines their unique texture and a little fizz
- ⅔ cup buttermilk Adds that creamy Southern tang you gotta love
- 2 Tablespoons salted butter Gives richness and helps everything come together smooth
- ⅓ teaspoon vanilla extract Just that touch of sweet, warm flavor to round it out
- 2 cups pecan halves The crunch and nutty flavor you remember from Grandma’s kitchen
Instructions
Instructions
- Line a bakin’ sheet with parchment paper and put it somewhere handy.
- Pop your pressure cooker on medium heat and add sugar, baking soda, buttermilk, and butter all together.
- Keep stirrin’ constantly so nothin’ burns or sticks. Watch for that syrup climbin’ to 235°F, usually 'bout 20–25 minutes.
- When thermometer hits right, pull it off heat. Stir in vanilla extract and then your pecan halves.
- Keep stirrin’ for another 3–5 minutes till the mixture thickens up nice and creamy.
- Act fast now—drop spoonfuls of your praline mix onto the parchment you got ready earlier.
- Leave ’em alone to cool and harden at room temperature, no rush here.
Notes
Wrap your pralines tight in wax paper or plastic wrap to keep out air and moisture. Store in an airtight container at room temperature. Refrigerate if warm, but let come back to room temp before eating.