Buttermilk Praline Pecans

Buster's friend's Note:

The second in a praline quartet from The Times-Picayune. Make these on a low humidity day - they'll turn out better (that'll be next fall or winter here LOL).

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Yield: 4 cups

• 2 cups sugar
• 1 cup buttermilk
• 1 teaspoon baking soda
• 4 cups ice water
• 2 tablespoons butter
• 4 -4 ½ cups pecan halves

Directions:

1. Using a 6 quart saucepan- cook 1st three ingredients on medium-high heat to 234° to 240° degrees soft-ball candy stage. When a small quantity of syrup is dropped in ice water- it forms a ball that keeps its shape - but when removed from the water- it will flattens out by itself.
2. Stir frequently to prevent burning. As pralines cooks- it turns a golden brown. Remove from heat, and stir butter in . Add pecans and stir to coat all nuts.
3. Cover counter with wax paper- pour pecans onto it.
4. Immediately separate pecans. Let cool.