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Buttermilk Pralines
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A Baker's Dozen of Christmas Cookies -- Day 10
The contributor:
Jean Elder and her husband, Jim, live in Covington.
The story:
"This recipe is so delicious and easy to make that I almost hate to give away its success story," wrote Elder. "Our first real friend in Georgia gave it to me after I moved here from South Florida. Dot Pannell was a grand lady from Cordele and the best candy maker ever. She was one of our neighbors and took us under her wing."
Hands on time: 30 minutes Total time: 30 minutes Serves: 50
Ingredients:
-
3 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
3/4 cup light corn syrup
2 tablespoons butter
2 cups pecan halves
Instructions:
In a saucepan over medium heat, combine the sugar, salt, baking soda, buttermilk, corn syrup and butter. Cook, stirring often, until the mixture comes to the soft ball stage (236 degrees with a candy thermometer). Remove from heat. Stir in the pecans. Beat by hand until the candy mixture just starts to turn cloudy. Quickly drop by spoonfuls onto wax or parchment paper. Allow to cool.
Notes:
Pralines are not difficult to make, said tester Deborah Geering, but there is one tricky step: spooning the candy onto the paper just after the stirred hot candy starts to become cloudy. At this stage, the candy will begin to harden, and you have to move quickly to get it all out of the pot.
Use two spoons; one to scoop it out of the pot and one to push it off the first spoon onto the paper. If it hardens to the point that it no longer pools onto the paper, stir in a very small amount of water and continue. If worse comes to worse, you can always return the candy to the stove and reheat it slightly, then stir it until it starts to cloud and continue spooning it onto the paper.
Although the corn syrup adds some stability and prolongs the stage before it hardens, it also adds a slightly chewy texture to the cooled candy. If you prefer a crispier praline, omit the corn syrup.
If you've never made pralines before, cut the recipe in half the first time to get the hang of it.
Use two spoons; one to scoop it out of the pot and one to push it off the first spoon onto the paper. If it hardens to the point that it no longer pools onto the paper, stir in a very small amount of water and continue. If worse comes to worse, you can always return the candy to the stove and reheat it slightly, then stir it until it starts to cloud and continue spooning it onto the paper.
Although the corn syrup adds some stability and prolongs the stage before it hardens, it also adds a slightly chewy texture to the cooled candy. If you prefer a crispier praline, omit the corn syrup.
If you've never made pralines before, cut the recipe in half the first time to get the hang of it.
Nutrition:
Per piece: 96 calories (percent of calories from fat, 31), trace protein, 17 grams carbohydrates, trace fiber, 3 grams fat (1 gram saturated), 1 milligram cholesterol, 62 milligrams sodium.
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