When I tasted these candies, I knew I've had them before. They were creamy and delicious. This recipe was picked by Shawnda from Confectious of a foodie bride for The Project Pastry Queen. I will say I love The Pastry Queen Cookbook but the cookbook doesn't always have pictures. My oldest daughter helped me drop the candy onto the waxed paper. I said to her, "Do you think this is how they are suppose to look?" She wasn't sure so I went and goggled images of Pralines. I had done it correctly and then I saw some chocolate covered Pralines. I took a few of the candies when they had cooled slightly and formed them into squares. Then I just dipped them into melted chocolate. These candies are great without the chocolate but the chocolate make them oh so much better.I have been giving these candies away to anyone who has been over to visit. My Dad just stopped by and I offered him one. After some, coaxing he said he would try one but only one. I saw him take two more. I offered him one of the chocolate covered ones and he preferred them without the chocolate. My husband who is not a fan of nuts liked them a lot. The majority liked them with the chocolate. Besides adding chocolate to a few of the candies, I substituted the corn syrup with agave syrup. (My grocery store sells agave syrup in the baking aisle. I purchased my pecans from the whole food bins in the grocery store since it is cheaper then purchasing them in the prepackaged bags.)
1 cup buttermilk
1 tsp baking soda
3 cups sugar
2 Tbsp agave syrup
1/4 cup unsalted butter
2 Tbsp vanilla extract
2 1/2 cups whole pecans, toasted
(chocolate, melted if desired)
- In a 4 quart pot, combine the buttermilk, baking soda, sugar, agave syrup, and butter.
- Cook slowly over medium heat. Stir occasionally.
- Cook until the mixture reaches between 234 and 240 degrees F.
- Remove the pot from the heat.
- Add the vanilla and pecans.
- Using a mixer, beat the candy for about 3 minutes or until the candy starts to lose its shine and starts to become creamy.
- Drop the candy by the tablespoon onto wax paper.
- Allow the candies to cool thoroughly before wrapping them individually in plastic wrap or dipping in chocolate.
Did you already know...
- French Pralines have almonds in them.
-The French settles in Louisiana substituted the almonds with pecans.
-The American Pralines are softer than the European versions.