If you’re a fan of Southern desserts, you’re in for a real treat with this old family recipe for Southern Creamy Pralines. Passed down through generations, these pralines offer that perfect balance of sweet, nutty, and creamy, with a melt-in-your-mouth texture that’s hard to resist. Made with simple ingredients but full of rich flavor, this recipe is a must for any dessert lover or holiday gathering. Whether you’re whipping up a batch for friends, family, or just yourself, these pralines will soon become a favorite.
Ingredients:
- 3 cups sugar
- 1 cup whole fat buttermilk
- 1/4 cup light corn syrup
- 1 pinch salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 cups of pecans
Instructions:
- Prepare the base: In a large pan (it’s important to use a large one because the mixture will foam considerably once the baking soda is added), combine sugar, buttermilk, corn syrup, and salt. Bring the mixture to a rolling boil over medium heat.
- Cook to perfection: Once the mixture is boiling, add the baking soda. Stir and cook until the syrup reaches the “soft-ball” stage. You can check this by dropping a small bit of the syrup into cold water; if it forms a soft ball, it’s ready. Alternatively, use a candy thermometer and cook until the mixture reaches 235°F.
- Flavor it up: Remove the pan from heat and add the vanilla extract. Begin beating the mixture until the color lightens and the candy starts to thicken. You’ll notice the change in texture as it thickens into a creamy consistency.
- Add pecans & shape the pralines: Stir in the pecans. Quickly drop spoonfuls of the mixture onto a WELL-greased non-stick cookie sheet, foil, or wax paper. It’s crucial to work fast, as the candy will harden quickly. If you don’t grease the pan well, the pralines will stick—so be sure to cover your surface adequately.
- Let them set: Allow the pralines to cool and set completely. Once firm, they are ready to enjoy! Store any leftovers in an airtight container.
Q&A
What makes pralines creamy? The creamy texture of pralines comes from the combination of buttermilk, sugar, and careful cooking. The buttermilk adds richness, while beating the mixture as it cools ensures that the pralines develop their signature smooth, creamy texture.
Can I use a different type of nut? While pecans are traditional in Southern pralines, you can experiment with other nuts like walnuts or almonds. However, pecans provide the best flavor and texture for this classic recipe.
How long do these pralines last? Stored in an airtight container, these pralines can last up to 2 weeks at room temperature, although they rarely last that long because they’re so delicious!
Can I double the recipe? Yes, you can double the recipe, but be sure to use an even larger pan to accommodate the increased volume, especially since the mixture foams up when you add the baking soda.
Enjoy this sweet Southern tradition!