Lunch: Cajun Pecan Pralines

Ingredients

1 cup buttermilk
1 teaspoon baking soda
2 cups sugar
2 tablespoons corn syrup
1/4 teaspoon fine salt
1 1/2 cups pecans, roughly chopped
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
Special equipment: a candy thermometer

Instructions

Line 2 rimmed baking sheets with wax paper or foil. Set aside. 2. Combine the buttermilk and baking soda in a medium saucepan over medium heat, and whisk until slightly frothy. Add the sugar, corn syrup and salt. Bring to a boil, stirring, until the sugar is dissolved, watching carefully and adjusting the heat to ensure it does not boil over. 3. Clip on a candy thermometer and cook, stirring occasionally, until the mixture thickens, turns a dark caramel color and reaches the soft-ball stage (the candy thermometer registers 235 to 240 degrees F), 12 to 15 minutes. Remove from the heat and stir in the pecans, butter and vanilla. Using a wooden spoon, beat the mixture vigorously until it lightens in color slightly, thickens and the spoon leaves a trail on the bottom of the pan, 4 to 8 minutes. 4. Working quickly, use 2 spoons to scoop and drop bite-size portions onto the prepared baking sheets. Allow to set at room temperature, about 20 minutes.

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