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 large (4 quart or larger, the bigger the better) heavy saucepan with straight sides, stir together sugar, butter, corn syrup, baking soda, & buttermilk. Place on medium-high heat and stir continuously until mixture boils. Stop stirring, reduce heat to medium, use a candy thermometer (preferably digital for accuracy), and cook until 240 degrees (soft ball stage). 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 wax paper. Work quickly, as the candy hardens rapidly as it cools. Makes about 60. Store in tightly covered container.
In a large (4 quart or larger, the bigger the better) heavy saucepan with straight sides, stir together sugar, butter, corn syrup, baking soda, & buttermilk. Place on medium-high heat and stir continuously until mixture boils. Stop stirring, reduce heat to medium, use a candy thermometer (preferably digital for accuracy), and cook until 240 degrees (soft ball stage). 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 wax paper. Work quickly, as the candy hardens rapidly as it cools. Makes about 60. Store in tightly covered container.
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