That Old Sweet Story

In the South, where American-style pralines originated, pecans are the traditional nut of choice. But these creamy pralines, though based on a traditional Southern recipe, are made with macadamia nuts. This easy recipe was adapted from the “Candymaking” cookbook (HPBooks by Ruth A. Kendrick and Pauline H. Atkinson). Work quickly so the candy does not stiffen in the pan, but don’t panic if it does--simply stir a few drops of hot water into the mixture.

MACADAMIA PRALINES

1 cup buttermilk

1 teaspoon baking soda

2 cups sugar

3 tablespoons butter

1 teaspoon vanilla

2 cups roasted salted macadamia nuts, halved

Place buttermilk in 2-quart heavy saucepan. Stir in baking soda and sugar, using wooden spoon. Place over medium heat and bring to boil, stirring constantly. If sugar crystals are present, wash down sides of pan with wet pastry brush.

Clip on candy thermometer. Continue cooking to 236 degrees or soft ball stage. Remove from heat and stir in butter, vanilla and macadamia nuts. Stir with wooden spoon until mixture is just beginning to thicken but is still creamy and glossy. Spoon into wax paper-lined jellyroll pan, forming about 2-inch patties. (Stir in 1/2 teaspoon hot water, if mixture becomes too stiff to drop.) Cool at room temperature. Makes 15 to 18 pralines.

Each serving from 15 pralines contains about:

258 calories; 87 mg sodium; 7 mg cholesterol; 16 grams fat; 30 grams carbohydrates; 2 grams protein; 0 fiber; 56% calories from fat.