Prep 5 mins
Cook 10 mins
My mother-in-law used to make these candies every Christmas. Her house smelled wonderful. Pralines are a Charleston favorite. They are sold in several shops that cater to tourists. If you can't get to Charleston, South Carolina, USA-you can always make your own, Please note that cooking times are approximate.
- 1 cup buttermilk
- 1 teaspoon baking soda
- 3 cups sugar
- 1 cup melted butter
- 2 tablespoons light corn syrup
- 1⁄8 teaspoon salt
- 1 teaspoon vanilla extract
- 3 cups broken pecans
- Combine buttermilk and soda in a 5-quart pan, stirring until soda is dissolved. Add sugar, butter, corn syrup and salt. Bring mixture to a boil; cook stirring constantly, until mixture reaches soft ball stage (236 degrees). Remove from heat and let stand until lukewarm, 110 degrees. Add vanilla and pecans to candy, beating until mixture thickens and loses its gloss. Drop by tablespoonfuls onto a lightly buttered baking sheet or waxed paper.
- Let stand until firm. Store in an airtight container.
I made these tonight and they are delicious!! I've never made any type of candy before and these turned out better than I had hoped for. I did not have a candy thermometer(probably why I don't make candy) so I used the softball method which worked really well. It took 12 minutes for the mixture to boil to the right consistency to pass the softball test, after which I removed it from the stove, let it sit for about 2-3 minutes then added the vanilla and chopped pecans. It did thicken up very quickly at that point and since I was a little slow forming the balls(which weren't really round but I guess that comes with practice) it became too hard to work with. Twice I had to put the remaining mixture in the microwave for about 30 seconds which softened it up again. Other than that this was a great recipe for a first time try at candy making. Will definitely make again. Thanks for posting.