New Orleans–style Pecan Pralines
- 15m Prep Time
- 20m Cook Time
- 1h 5mReady In
Classic New Orleans pecan pralines made with toasted pecans, buttermilk, and brown sugar, cooked to soft-ball stage and dropped into patties.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cups pecan halves or pieces, toasted
- 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
- 1 teaspoon vanilla
Let's Cook
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Step 1.
Have ready: 2 cups pecan halves or pieces, toasted
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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
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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
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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.