Perfect Pralines

Course : Candy
Serves: 18 - 2 inch Pralines
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These will be dark after adding pecans and butter, so much so than one would think they were chocolate. I mention this only because someone told me once they could not eat one because it was chocolate. I assured them there was no chocolate in them


2 Cups Sugar
1 Cup Buttermilk
1 Teaspoon Baking Soda
1/8 Teaspoon Salt
2 tablespoons Butter
1 1/2 Cups Pecans

Preparation / Directions:

In a large sauce pan, combine the sugar, soda, buttermilk and salt. Cook over high heat 5 minutes or to 210 degrees on a candy thermometer, (I find it best to use the thermometer), stir constantly scraping bottom of pan. (WATCH VERY CLOSELY AS THIS WILL BOIL OVER). Add butter and pecans, continue cooking, stirring continuously until candy reaches a softball stage/drop in water or to 230 degrees on the candy thermometer. Remove from heat, let cool, beat until thick and creamy. Drop from spoon onto waxed paper and cool. NOTE:Original recipe stated to make on a clear, dry day. However; this may be made in rainy weather IF using a candy thermometer.

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  (5 3/4 Stars!)
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