Ingredients:

  • 2 cups (400g) granulated white sugar
  • 1 cup (200g) light brown sugar, packed
  • 1 cup (240ml) full-fat buttermilk
  • 1/2 cup (113g) unsalted butter
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups (340g) pecan halves, toasted
  • 2 tsp pure vanilla extract

Instructions:

  1. Line two large baking sheets with parchment paper or silicone mats.
  2. Place the 2 cups granulated sugar and 1 cup brown sugar into your heavy bottomed pot.
  3. Pour in the 1 cup buttermilk and add the 1/2 cup butter.
  4. Set over medium heat, stirring constantly until the butter melts and sugars dissolve.
  5. Stir in the 1 tsp baking soda and 1/2 tsp salt. Note: The mixture will foam up significantly, which is normal.
  6. Cook without stirring until the thermometer hits 236°F (113°C). This usually takes about 15-20 minutes.
  7. Take the pot off the heat and quickly stir in the 2 tsp vanilla and 3 cups toasted pecans.
  8. Stir the mixture vigorously with a wooden spoon for 2-3 minutes until it thickens and loses its glossy sheen.
  9. Working quickly, drop rounded tablespoons of the mixture onto your prepared sheets.
  10. Let the pralines sit for at least 30 minutes until they are firm and cool to the touch.