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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