NEW ORLEANS–STYLE PECAN PRALINES
About forty-two 2-inch pieces
Have ready:
- 2 cups pecan halves or pieces, toasted
Line a baking sheet with a silicone liner, lightly buttered foil, or parchment paper. Combine in a large heavy saucepan:
- 2 cups granulated white sugar
- 1 cup buttermilk
- ½ cup packed light brown sugar
- 4 tablespoons (½ stick) butter
- 1 teaspoon baking soda
- Pinch of salt
Stir over medium heat until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium-high and cook, without stirring, until the mixture reaches 238°F, the soft-ball stage. Remove from the heat. Quickly stir in the toasted pecans and:
- 1 teaspoon vanilla
Beat with a wooden spoon for about 1 minute, or until the mixture begins to thicken and become opaque. Drop by the tablespoon onto the prepared baking sheet, forming patties about 2 inches in diameter. Let stand until completely cool, about 30 minutes. Store between layers of wax or parchment paper in an airtight container for up to 3 days.