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The Boston Globe

Food & dining

Seasonal Recipes

Recipe for buttermilk pecan pralines

Makes 2 dozen

Where European pralines are brittle, this traditional Southern recipe calls for buttermilk, which gives the nut clusters a fudgy, crumbly texture. The exact pronunciation of this little confection is a point of contention throughout the South (some say “prah-leen” others say “pray-leen”), where they are a sweet staple in cookie jars and at bake sales. You need a candy thermometer to make these.

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