Buttermilk Pralines

20 servings Prep: 15 m Cook: 20 m Total: 35 m Intermediate
5.0/5 (1)
Buttermilk Pralines
How about a Pecan Picking and Praline Party? You pick the pecans (as my Mom would say) or participate in the pecan picking (as my fancy cousin would say), crack and shell the bucketful of nuts; take this recipe, invite your friends and make up a batchful. Enjoy this old fashioned classic candy with creamy buttermilk, real butter, white Karo syrup, and plenty of Louisiana pecans.

Ingredients

20 servings
  • 3 cups white granulated sugar
  • 1 cup buttermilk
  • 1 stick real butter (8 tablespoon)
  • 1/4 cup white Karo Syrup
  • 1 tsp butter flavoring
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 quart or more pecan pieces

Step-by-Step Instructions

  1. Combine the sugar, buttermilk, butter and Karo Syrup ingredients in a large sauce pan. Testing with a candy thermometer, cook until the soft ball stage (235-240°F). This will take about 15-20 minutes over medium heat, stirring frequently to prevent scorching.
  2. Remove from heat.
  3. Add the butter flavoring, vanilla, baking soda (this will foam up). Then add the pecan pieces and beat all together until candy becomes tacky.
  4. Spoon out onto wax or parchment paper. Make sure to do this quickly because it will get hard in the pot. Best to have a helper here (cause you sure aren’t gonna have to look around to have help with the eating!).

Common Problems and Solutions

Q: Why did my pralines stay too soft or turn out grainy?

A: Pralines need to reach exactly 235-240°F (soft ball stage) - too low and they stay soft, too high and the sugar crystallizes into a grainy texture. Use a candy thermometer and watch carefully.

Q: The candy hardened in the pot before I could spoon it all out. What happened?

A: Pralines set up quickly once they start to cool. Work fast when spooning onto wax paper, and have a helper if possible. If it hardens in the pot, you can try reheating gently with a splash of water, but results won't be as good.

Q: Why did my pralines turn out flat and spread too much?

A: You didn't beat the mixture long enough after adding the pecans. Beat until it loses its gloss and starts to thicken (becomes tacky) before spooning onto paper.

Tips and Techniques

Have all your ingredients measured and your wax paper laid out before you start cooking - candy making moves fast once you reach temperature. The baking soda causes foaming that gives pralines their characteristic lighter texture, so don’t skip it. Stir constantly while cooking to prevent the buttermilk from scorching on the bottom.

Ingredient Substitutions

  • white Karo Syrup: light corn syrup
  • butter flavoring: additional vanilla extract or omit
  • pecan pieces: pecan halves

Equipment Needed

  • candy thermometer
  • large heavy-bottomed saucepan (at least 4 quarts to accommodate foaming)
  • wooden spoon or heat-resistant spatula
  • wax paper or parchment paper
  • measuring cups and spoons

Historical Context

Pralines came to Louisiana with French settlers but evolved into a distinctly Louisiana candy using local pecans and cane sugar. Buttermilk pralines are a variation that creates a lighter, less sweet version of the traditional cream pralines, popular in farm kitchens where buttermilk was always on hand from butter-making.