2 c Sugar
1 ts Baking soda
1 c Buttermilk
3/4 c Butter
1 ts Vanilla
2 c Chopped pecans
In large pan combine sugar, soda, buttermilk and butter Cook to soft ball
stage on candy thermometer. Scrape bottom of pan frequently. Remove from
heat. Beat by hand until mixture becomes darker in color. Add vanilla and
nuts. Beat until mixture can be dropped onto waxed paper. If necessary
place candy in pan of warm water to retain softness (I assume a double
boiler like) The pralines keep indefinitely in a covered container. Set
these out to nibble on after a big Mexican food feast.
