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
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