| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Candies | 40 | Servings | |
INGREDIENTS
| 3 | c | Sugar |
| 1 | ts | Baking Soda |
| 1 | Pinch of Salt | |
| 1 | c | Buttermilk |
| 3/4 | c | White Corn Syrup |
| 2 | tb | Butter |
| 2 | c | Pecan Halves |
INSTRUCTIONS
In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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