Written By Sam Henselijn
Buttermilk pralines from the ease of your own kitchen. They are fancy French confections but in reality they are homemade caramels, made by boiling buttermilk with brown and white sugar, butter and corn syrup. Then to finish if add some toasted chopped pecans and voila!
Ingredients Buttermilk Pralines
- Pecans (400g)
- Light corn syrup (30g)
- Unsalted butter (1 stick)
- Buttermilk (200g)
- Packed with light-brown sugar (200g)
- Granulated sugar (400g)
Preparation Method Buttermilk Pralines
Bring out 3 baking sheets and using a nonstick foil, line the sheets. Set your saucepan over medium heat and add the corn syrup, butter, buttermilk, and sugars then stir as it boils. The candy thermometer should reach 230°F before you stop boiling.
Pour in the pecans and stir until there are no more bubbles. Then, allow it to boil until the candy thermometer reaches 230°F before taking it out of the heat. Afterward, keep stirring till the mixture thickens and becomes misty.
Quickly use a tablespoon to put the mixture into different portions of the prepared baking sheets. You can easily heat and stir the mixture again if it becomes excessively thick then allow it to cool off after placing all the mixtures in the sheet as earlier directed.
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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