Buttermilk Pecan Pralines

Directions

In a large saucepan, (5 or 6 quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly.

Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238F).

Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper.

If mixture becomes too hard, return to heat and add small amount of water.

Stir until smooth. Drop by the spoonfull on to waxed paper.

Yield: 44 to 48 Pralines.

Variation:

Reduce sugar to 2 cups.

Omit corn syrup. Increase butter to ¾ cup, add 1 teaspoon vanilla.

Include butter in cooking stage. Add vanilla with pecans.