by kirra » Sun Dec 13, 2009 9:37 pm
Buttermilk Pralines
Ingredients:
2 cups granulated sugar
1 cup packed light-brown sugar
1 cup buttermilk
1 stick (1/2 cup) unsalted butter, cut in pieces
2 Tbsp light corn syrup
2 cups (8 oz) pecans, toasted and coarsely chopped
Preparation:
Line 3 baking sheets with nonstick foil.
Bring sugars, buttermilk, butter and corn syrup to a boil in a medium saucepan over medium heat, stirring occasionally. Boil 8 minutes or until a candy thermometer registers 230°F (or when a small amount of syrup dropped into very cold water forms a 2-in. thread). Add pecans; stir 10 seconds or until bubbling subsides. Return to a boil; boil 5 minutes or until a candy thermometer registers 240°F (or when syrup dropped into very cold water forms a soft ball, which flattens when removed).
Remove from heat (take extra care not to spatter the hot sugar mixture) and stir vigorously 3 minutes or until mixture thickens and turns from clear to opaque.
Working quickly, drop tablespoons at least 1 in. apart onto prepared baking sheets. (Stir briefly over low heat if mixture gets too thick.) Cool completely. A candy thermometer is very helpful but not essential. Yield: 40 Pralines.
Note: Store in airtight containers with wax paper between layers at room temperature up to 2 months.
[b][size=150]Buttermilk Pralines[/size]
Ingredients:[/b]
2 cups granulated sugar
1 cup packed light-brown sugar
1 cup buttermilk
1 stick (1/2 cup) unsalted butter, cut in pieces
2 Tbsp light corn syrup
2 cups (8 oz) pecans, toasted and coarsely chopped
[b]Preparation:[/b]
Line 3 baking sheets with nonstick foil.
Bring sugars, buttermilk, butter and corn syrup to a boil in a medium saucepan over medium heat, stirring occasionally. Boil 8 minutes or until a candy thermometer registers 230°F (or when a small amount of syrup dropped into very cold water forms a 2-in. thread). Add pecans; stir 10 seconds or until bubbling subsides. Return to a boil; boil 5 minutes or until a candy thermometer registers 240°F (or when syrup dropped into very cold water forms a soft ball, which flattens when removed).
Remove from heat (take extra care not to spatter the hot sugar mixture) and stir vigorously 3 minutes or until mixture thickens and turns from clear to opaque.
Working quickly, drop tablespoons at least 1 in. apart onto prepared baking sheets. (Stir briefly over low heat if mixture gets too thick.) Cool completely. A candy thermometer is very helpful but not essential. Yield: 40 Pralines.
[b]Note: [/b]Store in airtight containers with wax paper between layers at room temperature up to 2 months.