Buttermilk Pralines
Sweet, nutty, and irresistibly creamy, Buttermilk Pralines are a Southern confection classic that will melt in your mouth with every bite. Made with a rich blend of granulated sugar, brown sugar, and tangy buttermilk, these pralines are cooked to fudgy perfection and studded with crunchy chopped pecans. The addition of baking soda creates an airy texture, while vanilla extract rounds out the flavor with its warm, aromatic notes. Using a candy thermometer ensures precision, helping you achieve that perfect soft-ball stage. These homemade delights come together in just 30 minutes and make an elegant treat for gifting or sharing. Perfect for holidays, parties, or a sweet indulgence, this recipe delivers the ultimate caramelized goodness in every bite.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Brown sugar
- 1 cup Buttermilk
- 0.5 cup Unsalted butter
- 0.5 teaspoon Baking soda
- 1 teaspoon Vanilla extract
- 2 cups Pecans, chopped
Instructions
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, buttermilk, butter, and baking soda. Stir gently to combine.
Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil.
Attach a candy thermometer to the saucepan, ensuring the tip is submerged but not touching the bottom. Continue to cook, stirring occasionally, until the mixture reaches the soft-ball stage (235–240°F, 113–115°C).
Remove the saucepan from the heat and stir in the vanilla extract and chopped pecans.
Allow the mixture to sit for 1–2 minutes to cool slightly, then stir vigorously until the mixture begins to thicken and lose its glossy appearance.
Quickly drop spoonfuls of the praline mixture onto the prepared baking sheet, working swiftly as they harden fast.
Let the pralines cool completely at room temperature until firm, about 30 minutes.
Peel the pralines off the parchment paper and store them in an airtight container for up to one week.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 54.8 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 161 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
