Louisiana Pecan Pralines
(Courtesy of the Recipe Hall of Fame)

Makes 3 dozen pralines

2 cups granulated sugar
1 teaspoon baking soda
1 cup buttermilk
3/4 cup unsalted butter
1-1/2 teaspoons Pure vanilla extract
1-1/2 cups chopped pecans

In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and
butter to soft ball stage (240 F on a candy thermometer). Stir frequently
while cooking. When mixture reaches soft ball stage, remove from heat and
beat until mixture lightens in color and thickens, about 5 minutes. Stir
in vanilla and pecans. Drop by scant tablespoons onto a greased baking
sheet. Allow to cool completely and harden for at least 12 hours.

Nita Holleman
--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/