I usually don’t make a lot of candy, but it has always been something I wanted to learn. Any time I suggested it, my mom always told me that it was hard. I got a hold of some of my grandma’s recipes and well, they were mostly candy… so I decided this Christmas season would be the year I tackled candy. It is actually going surprisingly well this year. Even when I do have to make adjustments to the hold recipes.
One note on this recipe is that it is for Pecan Pralines. I realized about part way through the recipe that I didn’t have enough Pecans, what I did have was 15 cups of walnuts from Costco. Not wanting to quit, you may notice that the pictures are of “Walnut Pecan Pralines.” The recipe is still the same, so feel free to swap or add in nuts that you want too!
- 2 1/2 Cup Granulated Sugar
- 1 Cup Unsalted Butter
- 1 Tablespoon Vanilla Extract
- 2 1/2 Cup Pecan Halves (or large pieces)
- 1 Cup Buttermilk
- 2 Tablespoon Peanut Butter
- 1 Teaspoon Baking Soda
1.Before you get started, lay out several pieces of wax or parchment paper for you to later drop the candy on.
2. In a large heavy saucepan, melt the butter with the sugar, peanut butter, and buttermilk over medium heat until it begins to boil. Make sure you are using a sauce pan that is very large. The one I used below ended up overflowing and I have probably made this mistake every time I make this recipe.
3. Attach a candy thermometer to the side of the pan. Continue to stir the boiling candy until it reaches about 240 degrees Fahrenheit or the “soft ball” stage.
4. Reduce to low heat. Add the baking soda and vanilla. The baking soda will thicken the mixture and change the color slightly. Be careful when you add the vanilla, it may splatter.
5. Stir for 3 minutes over low heat.
6. Pour in the pecans. Continue to stir until they are evenly coated.
7. Quickly drop by rounded spoonfuls on wax or parchment paper. The candy will spread out a little bit
8. Allow to cool completely. I usually let mine cool overnight. Once cooled, remove from the paper and store in an airtight container.
You wont be able to resist trying one of these once they cool! Since I usually only make this around winter holidays, I always forget just how delicious they are until I am able to make them again.