Category Archives: Candy

Southern Pralines

My grandmother always made these buttermilk pralines, especially at Christmas.  I continue to make them every year because it wouldn’t feel like the holidays without Mamaw’s Candy.

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Southern Pralines

2 cups granulated sugar
1 cup buttermilk
1 Tablespoon corn syrup
1 teaspoon baking soda
1 teaspoon vanilla
2 cups pecans
1 1/2 tablespoon butter

First, set up a long sheet of parchment or wax paper on a counter or table to place the candies on to cool and harden. You may also want to put a potholder down to set the hot pot on, if you do not want to place it directly on your counter top. The pralines come together quickly at the end and you will need to work fast so I find setting up your station first is crucial.

Select a large saucepan, these candies boil up significantly!

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Combine the sugar, buttermilk, baking soda and corn syrup in the pot. Stir and place over medium-low heat. Bring the mixture to soft ball stage or about 240° on a candy thermometer stirring constantly. The mixture will brown and bubble.
Once if reaches soft ball stage add the pecans, vanilla, and butter.

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Remove from heat and stir vigorously until glossy and it starts to become thick. Quickly spoon onto wax or parchment paper. Let harden completely before removing from paper.

Note: if it hardens before you can spoon it out return it to heat for a few minutes until spoon-able.

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MERRY CHRISTMAS!! and happy candy making!

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Almond Roca

My favorite part of the holidays is definitely baking and candy making! Maybe that is why I always gain 1o pounds…

This almond roca is delicious and if you are new to making candy, this is a good place to start.

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Almond Roca

1 lb butter (4sticks)
2 cups sugar
2 tablespoons light corn syrup
6 tablespoons water
1 cup finely chopped almonds
1 bag semi sweet chocolate chips (11 1/2oz.)

Sprinkle half of your almonds onto a parchment lined rimmed baking sheet.

Over Medium heat, melt butter in a large pot.

Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag. This takes about 15-20 minutes. stirring constantly with a wooden spoon the mixture with bubble and rise and towards the end will come together a bit

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Remove from heat and Stir in 1/2 of the Almonds.

Turn mixture onto a greased cookie sheet. Make sure the sheet has edges to contain the toffee.

Immediately sprinkle the chocolate chips over the butter. As the melt spread the chocolate to cover the toffee.
If you want particular shapes you can score the toffee, otherwise you can just break it apart once it is cool.

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Once it had hardened enough to handle I refrigerated mine for a couple of hours to help it cool completely. This isn’t necessary but if you do this just remove it a few hours before serving. Enjoy!

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Filed under Candy, Holiday