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Spicy Buttermilk Pralines
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Chef Eddy Recipe
Spicy Buttermilk Pralines
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With a little cayenne, salt and orange zest you can transform a much beloved treat in to something very special. Preparing pralines is not difficult but using a food thermometer is essential for success.

Prep time
16 - 18 pralines
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Spicy Buttermilk Pralines
Extra Fine Granulated Sugar
Prep time :
Yield :
16 - 18 pralines


  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 3/4 cup buttermilk
  • 3/4 teaspoon baking soda
  • 2 tablespoons unsalted butter
  • 1 1/2 cups pecan halves
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • Zest of one orange- no white bitter pith
  • 1/4 teaspoon cayenne pepper


  1. In a saucepan over medium heat, combine sugar, buttermilk and baking soda.  Using a heat resistant or wood spatula, constantly stir mixture until it reaches 210°F. 
  2. Add butter, pecan halves, vanilla extract and salt and continue to heat and stir to 233°F. Remove from heat and stir in orange zest and cayenne.  Allow mixture to cool for 3 minutes. If at this point the caramel is still runny and is not coating the pecans well, stir it for just a few seconds up to a minute until it becomes thicker and coats the pecans better. 
  3. Using a spoon drop batter quickly on wax paper, non stick foil or a silicone baking mat.  Let harden.


NOTE:  If the mixture firms or becomes crystallized before it is dropped, reheat mixture with a few drops of water. Let cool slightly and drop.

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