Creamy New Orleans Pralines
This is a very old family recipe that we have been using since my great great grandmother. It was originally made in a cast iron Dutch pot. We love it and there is no other recipe as rich as this one. Pralines are a big part of our Cajun family and we make them all the time. I know you will enjoy this as much as we do.
This is a very old family recipe that we have been using since my great great grandmother. It was originally made in a cast iron Dutch pot. We love it and there is no other recipe as rich as this one. Pralines are a big part of our Cajun family and we make them all the time. I know you will enjoy this as much as we do.
- Carbohydrate 74.9577999401235 g
- Cholesterol 497.850000012487 mg
- Fat 500.077499604863 g
- Fiber 41.8560016101335 g
- Protein 50.0327999596444 g
- Saturated Fat 144.894859967545 g
- Serving Size 1 1 Recipe (1367g)
- Sodium 171326.700481568 mg
- Sugar 33.10179832999 g
- Trans Fat 27.7218699814867 g
- Calories 4799 calories
Step-by-step
- Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil.
- Add soda, stir and cook until soft ball is formed when dropped in cold water.
- Then remove from heat and add vanilla.
- Beat until color changes and candy thickens.
- Stir in pecans.
- Drop by teaspoons on greased cookie sheet. (DO IT FAST before the candy hardens)
Using standard milk instead of buttermilk will destabilize the necessary acid balance and ruin the final texture of the candy. Buttermilk supplies the crucial acidity that prevents sucrose from forming large, gritty crystals during the boil. Without this acid, the sugar molecules bind too tightly, yielding a hard, brittle candy rather than a smooth, creamy confection. Bakers attempting dairy substitutions must add a quarter teaspoon of cream of tartar per cup of whole milk to mimic buttermilk properties successfully.
Wide-bottomed copper pots or heavy cast-iron Dutch ovens distribute heat evenly, preventing localized burning at the sugar-liquid interface. Choosing a vessel that holds at least six quarts is mandatory because adding baking soda causes vigorous foaming that triples the volume of the boiling mixture. Stainless steel pans also work efficiently if they possess a thick, multi-ply aluminum core to eliminate hot spots.
Timing matters enormously once the hot sugar syrup reaches the soft-ball stage of 235 degrees Fahrenheit on a candy thermometer. Dropping spoonfuls onto greased parchment paper requires rapid execution because cooling sets the mixture within minutes. Working near a warm burner keeps the remaining batch pliable slightly longer if the pan begins to stiffen prematurely.
Pecans require toasting at 350 degrees Fahrenheit for eight minutes prior to folding them into the beaten sugar base to release essential oils. Storing completed pralines in an airtight container at room temperature preserves their texture for up to five days before graininess develops from ambient humidity absorption.
