Heirloom Pecan Pralines
3 cups sugar
l stick butter
3 TBSP white Karo (corn syrup)
1/2 tsp baking soda
1 cup buttermilk (whole milk such as Bulgarian or Bavarian, NOT low-fat or non-fat)
4 cups pecan halves (or walnuts)
2 tsp vanilla extract
pinch of salt
In a good quality six-quart stainless steel pot (four-quart will work, but it will be scary when the mixture starts boiling and it comes to the very top!), stir together sugar, butter, corn syrup, baking soda, & buttermilk. Cook on medium-high heat and stir continuously until mixture boils. Stop stirring, reduce heat to medium, and wait patiently. (Once boiling the mixture will bubble up to about twice the initial size, and then quickly reduced back down to syrup.) Use a candy thermometer (preferably digital for accuracy), and cook to 240 degrees (soft ball stage). Mixture will be a beautiful nutty brown color. Remove from heat, quickly add the nuts, salt, and vanilla, and stir until mixed. Briefly beat mixture as it cools & thickens, until the glossy appearance starts to turn cloudy. Drop by tablespoons onto parchment (or wax) paper. Work quickly, as the candy hardens rapidly as it cools. Makes about 60. Store in tightly covered container.
In a good quality six-quart stainless steel pot (four-quart will work, but it will be scary when the mixture starts boiling and it comes to the very top!), stir together sugar, butter, corn syrup, baking soda, & buttermilk. Cook on medium-high heat and stir continuously until mixture boils. Stop stirring, reduce heat to medium, and wait patiently. (Once boiling the mixture will bubble up to about twice the initial size, and then quickly reduced back down to syrup.) Use a candy thermometer (preferably digital for accuracy), and cook to 240 degrees (soft ball stage). Mixture will be a beautiful nutty brown color. Remove from heat, quickly add the nuts, salt, and vanilla, and stir until mixed. Briefly beat mixture as it cools & thickens, until the glossy appearance starts to turn cloudy. Drop by tablespoons onto parchment (or wax) paper. Work quickly, as the candy hardens rapidly as it cools. Makes about 60. Store in tightly covered container.
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