SOUTHERN BUTTERMILK BOURBON PRALINE DOUGHNUTS
Steps:
- Place 2 cups of the flour, sugar, baking powder, baking soda and salt in the bowl of a mixer fitted with the paddle attachment. Mix on low until combined, then add the shortening and mix until worked in. Whisk together the buttermilk, egg and yolk, and vanilla in a small bowl and then add to the flour mixture and beat until smooth. Beat in remaining 1 cup flour until combined. Cover and refrigerate for at least 1 hour and up to 6 hours.
- Turn dough onto a floured surface and roll to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut dough into rounds. Using a 1-inch cookie cutter, cut hole from center of each round. Gather scraps and re-roll dough, cutting additional doughnuts until dough is used up.
- Heat 5 inches of oil in a large pot to 350 degrees F. Add doughnuts, 3 at a time, and fry until golden on both sides, turning once, about 4 to 5 minutes total. Transfer to a plate lined with paper towels.
- When doughnuts have cooled, dip tops of doughnuts in the mixture and place on baking racks until the praline sets up slightly. Sprinkle nuts on top.
- Combine sugar, water, vanilla bean and seeds in a medium saucepan over high heat and cook until dark amber color. Remove from heat and slowly whisk in the cream, butter and salt. Return to the heat and whisk until smooth. Remove from the heat and whisk in the bourbon. Strain. Let cool until slightly thickened.
BUTTERMILK PRALINES
Years ago, I received this candy recipe from a dear friend in Texas. The creamy texture and sumptuous sweetness has earned me rave reviews each time I've made it.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 pounds.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine the sugar, buttermilk and baking soda. Cook and stir over medium heat until a candy thermometer reads 210°. , Stir in butter and pecans; cook until thermometer reads 230°. Remove from the heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begins to set, about 8 minutes. Quickly drop by teaspoonfuls onto foil-lined baking sheets. Cool.
Nutrition Facts :
BUTTERMILK PRALINES
Make and share this Buttermilk Pralines recipe from Food.com.
Provided by Kaykwilts
Categories Candy
Time 20m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Use your favorite pot that is large enough to prevent boilovers as the candy does need a lot of room to bubble up.
- Pour the buttermilk, sugar, and baking soda in the pot.
- Stir the mixture until the sugar is completely dissolved.
- Place the pot on low to medium burner and let the candy boil to a soft ball stage, stirring constantly all the while.
- The mixture will turn a brownish color but don't worry; it's supposed to.
- Once the soft ball stage is reached,then add two cups pecan halves, a teaspoon of vanilla and butter.
- Beat the mixture until it becomes glossy and starts to get very thick.
- Quickly spoon it onto greased wax paper making little patties.
- If you like and have time before the candy hardens, you can turn the pecan halves right side up which makes the patties look prettier.
- Let the candy completely cool before removing it from the paper.
- Should the mixture harden before you've had time to get it all onto the paper, return it to the heat for a few seconds, or until it is again of the right consistency.
MICROWAVE BUTTERMILK PRALINES
I found this recipe when my stove was broken and I wanted to make pralines for my father, who loved them. These have turned out well for me, but the cooking time can be tricky, especially when the humidity is up--don't try to make them when it's humid. They are very good!
Provided by Suseme
Categories Candy
Time 50m
Yield 20-40 patties
Number Of Ingredients 6
Steps:
- Combine sugar, soda, buttermilk and butter in large (3-4 quart) microwave or glass bowl. Microwave 5 minutes on medium, uncovered, to melt. Stir until butter is blended. Microwave on medium, uncovered, for 22-25 minutes or until soft ball stage. Add vanilla, beat with mixer until mixture forms soft peaks. Mix in pecans before finishing beating, if desired. Drop by teaspoons onto wax paper to make patties. If you prefer to have the pecans on top, place them on at this point instead of mixing them in before. If it gets stiff while dropping, heat briefly in the microwave. Cool until firm. Store in airtight container.
Nutrition Facts : Calories 181.6, Fat 10.9, SaturatedFat 4.8, Cholesterol 18.8, Sodium 124.8, Carbohydrate 21.4, Fiber 0.5, Sugar 20.8, Protein 1
BOURBON PRALINES
These meltingly soft candies are great for the winter holidays.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 18
Number Of Ingredients 6
Steps:
- Line 2 baking pans 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, brush sides of pan with cold water.
- Cook, stirring constantly, until a candy thermometer registers 240 degrees (soft-ball stage), about 15 minutes. Remove from heat. Add butter and bourbon; stir with a wooden spoon until butter has melted. Stir in pecans; beat with wooden spoon for 30 seconds. Immediately spoon 1 tablespoon of pecan mixture onto prepared baking pan, forming a 2-inch patty. Repeat with remaining mixture. If mixture begins to harden, return to heat for 1 minute, scraping down sides and stirring. Let patties stand until set, about 1 hour. Refrigerate in an airtight container for up to 2 weeks.
MELT IN YOUR MOUTH PRALINES
They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!
Provided by MONETTEF
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
- In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
- Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.1 g, Cholesterol 4.1 mg, Fat 6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 43.1 mg, Sugar 10.4 g
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- 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.
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