Buttermilk Praline Pecans

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).

• Ready In: 30 mins
• Yields: 4 cups

Ingredients

• 2  cups sugar
• 1  cup buttermilk
• 1  teaspoon baking soda
• 4  cups  ice water
• 2  tablespoons butter
• 4 -4 1⁄2 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.