New Orleans–style Pecan Pralines

Let's Cook

1. Step 1.

   Have ready: 2 cups pecan halves or pieces, toasted

2. Step 2.

   Line a baking sheet with a silicone liner, lightly buttered foil, or parchment paper. Combine in a large heavy saucepan: 2 cups granulated white sugar; 1 cup buttermilk; ½ cup packed light brown sugar; 4 tablespoons (½ stick) butter; 1 teaspoon baking soda; Pinch of salt

3. Step 3.

   Stir over medium heat until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium-high and cook, without stirring, until the mixture reaches 238°F, the soft-ball stage. Remove from the heat. Quickly stir in the toasted pecans and: 1 teaspoon vanilla

4. Step 4.

   Beat with a wooden spoon for about 1 minute, or until the mixture begins to thicken and become opaque. Drop by the tablespoon onto the prepared baking sheet, forming patties about 2 inches in diameter. Let stand until completely cool, about 30 minutes. Store between layers of wax or parchment paper in an airtight container for up to 3 days.