Prep 5 mins
Cook 15 mins
My mother found this in the newsaper many years ago. This is a Christmas favorite.
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups pecans
- 1 tablespoon butter
- Use your favorite pot that is large enough to prevent boilovers as the candy does need a lot of room to bubble up.
- Pour the buttermilk, sugar, and baking soda in the pot.
- Stir the mixture until the sugar is completely dissolved.
- Place the pot on low to medium burner and let the candy boil to a soft ball stage, stirring constantly all the while.
- The mixture will turn a brownish color but don't worry; it's supposed to.
- Once the soft ball stage is reached,then add two cups pecan halves, a teaspoon of vanilla and butter.
- Beat the mixture until it becomes glossy and starts to get very thick.
- Quickly spoon it onto greased wax paper making little patties.
- If you like and have time before the candy hardens, you can turn the pecan halves right side up which makes the patties look prettier.
- Let the candy completely cool before removing it from the paper.
- Should the mixture harden before you've had time to get it all onto the paper, return it to the heat for a few seconds, or until it is again of the right consistency.
This recipe is quite good. But there is too much baking soda. The flavor is overpowering. I made this recipe twice. The second time, I reduced the BKNG soda to 1/4 tsp and the taste was much better. The reaction in the baking powder does not affect the outcome of the pralines at all. The soda reacts with the sugar, thereby releasing the oxygen in the syrup and making the pralines a bit lighter.
Excellent, just like my grandmother used to make here in Texas.