You may also like
Ingredients
- 2 c. sugar
- 1 tsp. soda
- 1 c. buttermilk
- 1/2 tsp. salt
- 2 Tbsp. margarine
- 2 c. pecan halves
Method
- Use large, heavy pan, Dutch oven size. In this pan, combine sugar, soda, buttermilk and salt. Cook on moderately high to 210° on candy thermometer, stirring constantly. Add butter and pecans. Continue cooking, stirring constantly, until candy reaches soft-ball stage, 234° on candy thermometer. Remove from heat and cool slightly. Beat with spoon until thick and creamy. Drop from spoon onto waxed paper and let cool. Makes about 18 (2-inch) pralines.
