Collection of recipes from family & friends

Bourbon Pralines


1 Cup 

Nonfat Buttermilk 

5 Tbsp. 

Unsalted Butter 

1 tsp. 

Baking Soda 

1 Tbsp. 


2 Cups 


1 Cup 

Pecan Halves 


  1. Line two baking sheets with parchment paper, set aside. In a 4-quart saucepan, combine buttermilk, baking soda, and sugar. Over medium-high heat, bring to a rolling boil, stirring constantly. To prevent crystals from forming during cooking, wash side of pan with a pastry brush dipped in water.

Cook, without stirring, until a candy thermometer registers 240° (soft-ball stage), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter melts. Stir in pecans; beat with wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking sheet, forming a 2-inch disk. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scraping down sides and stirring. Let disks stand until set, about 1 hour.

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