Buttermilk Pecan Pralinescandies 3 cup sugar 1 teaspoon baking soda 1 pinch of salt 1 cup buttermilk 3/4 cup white corn syrup 2 tablespoon butter 2 cup pecan halves 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. Yield: 44 to 48 Pralines. *** 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: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. |
