We will be making these amazing Buttermilk-Pecan Pralines all year long! When the French settled New Orleans in the 1700s, they brought their version of pralines, a simple sweet made by cooking whole almonds with granulated sugar until they became crisp and caramelized. African-American cooks transformed the French treat by using abundant, native-grown pecans in place of the more costly almonds; they eventually stirred butter and milk or cream into the original recipe. Try out this recipe and let us know what you think down in the comment section below!!
INGREDIENTS:
• 1 1/2 cups granulated sugar
• 1 1/2 cups packed dark brown sugar
• 1/2 cup whole buttermilk
• 1/2 cup heavy cream
• 2 tablespoons light corn syrup
• 1/2 teaspoon salt
• 3 tablespoons cold unsalted butter, chopped into small pieces, at room temperature
• 2 teaspoons vanilla extract
• 2 1/2 cups pecan halves, toasted
• 2 tablespoons (1 oz.) bourbon, rum, or Tennessee whiskey
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