This was emailed to me, I don’t know where my friend found it, but if it is your recipe, I would be more than happy to post a link to your site. These are so delicious!
1/2 Cup light brown sugar
2 1/2 Cups granulated sugar
2 Tbsp. light corn syrup
1/2 Cup unsalted butter (1 stick)
1 Cup buttermilk
1 lb pecans (pieces or whole, if you like more candy than nut, use less pecans)
1/8 tsp. salt
1 tsp. vanilla (measure before you begin)
- Candy thermometer, no question
- Tall pot with a handle
- Cooking spoon (I prefer a wooden spoon)
- Parchment paper
- 2 small spoons, one to scoop and one to scrape
Prepare your area by laying newspaper onto a table or counter.
Place sheets of parchment on the newspaper (if you have cats, lock them in the laundry room).
Combine sugars, light corn syrup, and the stick of butter in your pot.
Turn heat to medium-high and cook until butter has melted.
Carefully pour in buttermilk and salt, stir until combined.
Stir in pecans and secure candy thermometer to your pot.
With one hand holding the pot handle, stir the praline mixture frequently.
Be careful – this is sugar napalm.
Cook over medium-high heat until the temperature reaches 235 degrees.
Remove from heat, add vanilla and stir until the mixture looses its sheen, about 2 minutes.
Immediately scoop candy onto parchment using small spoons.
Allow candy to harden.
Store in a covered container, if stacking, separate with sheet of parchment or wax paper.