Buttermilk Pralines

A classic in New Orleans

• Ready In: 41 mins
• Serves: 36

Ingredients

• 2  cups dark brown sugar, packed
• 1  cup buttermilk
• 2  tablespoons butter
• 2  cups pecans, chopped

Directions

1. Butter the sides of a heavy 2-quart saucepan.
2. In the saucepan combine brown sugar and buttermilk.
3. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage.
4. Remove saucepan from heat.
5. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F.
6. Remove candy thermometer from saucepan.
7. Immediately stir in pecans.
8. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy.
9. Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper.
10. If the candy becomes too stiff to drop easily from the spoon, stir in a few drops of hot water.
11. Store tightly covered.