Louisiana Pecan Pralines

Note from Cheri: This recipe is reprinted with permission from the Recipe Hall of Fame Dessert Cookbook. Click here for more sample recipes and information about this wonderful book that's chock full of fabulous sweet treats.

2 C sugar 1 teaspoon baking soda 1 C buttermilk 3/4 C butter 1 1/2 teaspoons vanilla 1 1/2 C chopped pecans

Makes 3 Dozen Small Pralines In a large, heavy saucepan, cook sugar, baking soda, buttermilk, and butter to soft ball stage (240° F on a candy thermometer). Stir frequently while cooking. When mixture reaches soft ball stage, remove from heat and beat until mixture lightens in color and thickens, about 5 minutes. Stir in vanilla and pecans. Drop by tablespoons onto a greased baking sheet. Allow to cool completely and harden -- at least 12 hours.