Pralines are a traditional sweet that has its roots in 17th-century French cuisine, specifically in the region of Nancy. Originally, they consisted of almonds caramelized with sugar, and over time, this recipe evolved and was adapted in different Latin American countries, where other nuts such as pecans, very popular in Mexico and the United States, are also used. In Latin America, especially in Mexico, these caramelized sweets are commonly known as "pralines," although in some places they are called "dulce de nuez" or simply "caramelized nuts." In countries like Argentina or Chile, European influence has also led to similar versions under names such as "candied nuts." This treat is appreciated for its crunchy texture and delicious sweet flavor with a toasted touch, ideal for accompanying coffee or as a sweet snack.
Pecan pralines with buttermilk, Cook Em ovens
How to Make Pecan Pralines with Buttermilk, Cook Em Ovens
To prepare these delicious pecan pralines with buttermilk, you will need a simple but special combination of ingredients that allows for a caramel with a unique texture and an exquisite flavor.
Ingredients:
Sugar, baking soda, salt, buttermilk, white corn syrup, butter, and pecan halves.
Steps:
In a large saucepan, combine sugar, baking soda, salt, buttermilk, and corn syrup.
Bring to a boil, stirring constantly.
Reduce heat to medium-low, continue cooking until the mixture turns a caramel color and reaches the soft-ball stage.
Remove from heat, add butter and pecan halves.
Beat until thick enough to drop from a spoon onto wax paper.
If the mixture becomes too hard, return it to the heat and add a small amount of water.
Stir until smooth.
Variation:
Reduce sugar to 2 cups.
Omit corn syrup.
Increase butter to 3/4 cup, add 1 teaspoon of vanilla.
Include the butter during the cooking stage.
Add the vanilla with the nuts.
Ingredients (7)
- Sugar
- Baking soda
- Salt
- Buttermilk
- White corn syrup
- Butter
- Pecan halves
Instructions (23 steps)
- 1 In a large saucepan
- 2 combine sugar
- 3 baking soda
- 4 salt
- 5 buttermilk
- 6 and corn syrup
- 7 Bring to a boil
- 8 stirring constantly
- 9 Reduce heat to medium-low
- 10 continue cooking until the mixture has a caramel color and reaches the soft-ball stage
- 11 Remove from heat
- 12 add butter and pecan halves
- 13 Beat until thick enough to drop from a spoon onto wax paper
- 14 If the mixture becomes too hard
- 15 return to the heat and add a small amount of water
- 16 Stir until smooth
- 17 Variation
- 18 Reduce sugar to 2 cups
- 19 Omit the corn syrup
- 20 Increase butter to 3/4 cup
- 21 add 1 teaspoon of vanilla
- 22 Include the butter in the cooking stage
- 23 Add the vanilla with the nuts