Annie's Pecan Pralines

"I have been making these pralines for 20 years. They are creamy, not sticky, and do not have that gritty sugar texture."
Annie's Pecan Pralines created by Kim D.
Ready In:
25 Pralines (approximately)




  • Combine in a large pan the sugar, soda, buttermilk and salt.
  • Cook briskly, stirring occasionally, for 5 minutes.
  • Add butter and pecans.
  • Cook for approximately 5 minutes more, or until mixture reaches softball stage (234ºF).
  • Remove from heat and beat until just creamy.
  • Drop by spoonsful onto waxed paper.
  • Store in airtight containers.
  • NOTE: If you put newspapers under the waxed paper, it is easier to remove candy without breaking.

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  1. Gina G.
    After heeding the warnings of some of the other reviews, this came out great!
  2. Gina G.
    I used half the buttermilk, added vanilla extract, reduced the white sugar by 1/2 cup and added 1/2 cup brown sugar in its place. I also prefer almonds. I had some raw almonds on hand. Toasted them for about 10 minutes at 350 degrees and used them in this recipe.
  3. cameron c.
    I hope this helps someone. I made for the first time tonight. The second 5 min had no where near reached soft boil. After another 20 additional it still hovered at 200. At this point my mixture was as dark as coffee. I cranked the heat up to 8 but could smell a burn so I quickly took off. I went on and tried. I spooned onto the paper. I waited and they were not runny but oh so sticky like caramel sauce. I had bought organic pecans from Whole Foods and had no intentions of tossing down the sink at those prices. I tasted and the taste was great although I had to scrape with a spoon and eat off of the spoon. This morning I thought, hmm they are like caramel and what does caramel do in the fridge? It hardens. So, I took a chance and put in the fridge. They are still a bit sticky BUT hallelujah they peeled off the paper as a praline vs scraping on a spoon. I was afraid my thermometer might have been broken for it not to work but I see others had that same problem so I"m not sure what happened. I'd love to know how the one that wrote this reciepe got perfection after only 5 minutes. The taste is wonderful so don't think you've burned it if it turns this dark, who knows, it may even taste better this dark.
  4. Ruth F.
    Very disappointed in this recipe. If you want pecan sauce then this is for you. I followed the directions exactly and they never set up. Expensive flop in my kitchen.
  5. Joseph
    Very easy to make! I toasted the pecans before adding them to the praline mixture. The taste is amazing! Best pralines I ever tasted! I scaled it down as I only had 1.5 cups of pecans and the calculator worked great.



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