Who can't resist caramel covered pralines... THIS GIRL! Good thing I found this healthier version with 1/3 the calories and 1/5 the fat. #winning
Ps... this dies take some attention, so lock up the kiddos (NOT REALLY!). Periodic stirring will help it from boiling over.
1 1/2 cups sugar
- 1/2 cup whole buttermilk
- 1 1/2 tablespoons light-colored corn syrup
- 1/2 teaspoon baking soda
- Dash of salt
- 2/3 cup chopped pecans, toasted
- 1 1/2 teaspoons butter
- 1 tablespoon vanilla extract
Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.
Stir in nuts, butter, and vanilla; beat with a wooden spoon until mixture begins to lose its shine (about 6 minutes). Drop by teaspoonfuls onto wax paper. Let stand 20 minutes or until set.
Note: Store pralines in an airtight container for up to 2 weeks.
Recipe from: Health.com