Buttermilk Pecan Pralines

3 cup sugar
1  pinch of salt
3/4 cup white corn syrup
2 cup pecan halves
1 teaspoon baking soda
1 cup buttermilk
2 tablespoon butter

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 (238 degrees).

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.

Variation: Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter to 3/4 cup, add 1 teaspoon vanilla.  Include butter in cooking stage.  Add vanilla with pecans.

Source:  ‘EM Horns cookbook, The Ex-students Association,

44 – 48 candies


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