Buttermilk Pralines Recipes

Steps:

• 1. In an 8 qt pan, mix first 4 ingredients. Cook approx. 5 minutes or use a candy thermometer and cook to 210 degrees stirring frequently and scraping bottom of pan.
• 2. Add butter and pecans. Continue cooking and stirring until soft ball stage (230 degrees). Remove from heat, cool 1 or 2 minutes then beat with spoon until thick and creamy. Drop by spoonfuls onto buttered wax paper.

Steps:

• In a large heavy saucepan, combine the sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210°. , Stir in butter and pecans; cook until thermometer reads 230°. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.

Steps:

• Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on low until combined, then add the shortening and mix until worked in. Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in remaining 1 cup flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.
• Turn dough onto a floured surface and roll to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into rounds. Using a 1-inch cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.
• Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total. Transfer to a plate lined with paper towels.
• When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly. Sprinkle nuts on top.
• Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color. Remove from heat and slowly whisk in the cream, butter and salt. Return to the heat and whisk until smooth. Remove from the heat and whisk in the bourbon. Strain. Let cool until slightly thickened.

Steps:

• Use your favorite pot that is large enough to prevent boilovers as the candy does need a lot of room to bubble up.
• Pour the buttermilk, sugar, and baking soda in the pot.
• Stir the mixture until the sugar is completely dissolved.
• Place the pot on low to medium burner and let the candy boil to a soft ball stage, stirring constantly all the while.
• The mixture will turn a brownish color but don't worry; it's supposed to.
• Once the soft ball stage is reached,then add two cups pecan halves, a teaspoon of vanilla and butter.
• Beat the mixture until it becomes glossy and starts to get very thick.
• Quickly spoon it onto greased wax paper making little patties.
• If you like and have time before the candy hardens, you can turn the pecan halves right side up which makes the patties look prettier.
• Let the candy completely cool before removing it from the paper.
• Should the mixture harden before you've had time to get it all onto the paper, return it to the heat for a few seconds, or until it is again of the right consistency.