----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Mom’s Pralines
  Categories: Candy
       Yield: 16 servings
       2 c  sugar; white or turbinado
       1 c  buttermilk
            (I suspect that you could
            -use yogur
       1 ts baking soda
       2 c  pecans
       1 ts vanilla extract
       1    butter or margarine
   Place 1st 3 ingredients in a deep pot, stir, bring to a boil, and boil to
   soft ball stage, 234F-240F, depending on humidity, and whether it’s goin
   g to be mailed.  Remove from heat, add the rest of the ingredients.  Allo
   w to stand a little while. Stir until the syrup sugars along the side of
   the pot. Drop by spoonsfull on a sheet of waxed paper which has been plac
   ed on newspaper.
   We usually make 16, which is about a soup spoon/praline. Allow to stand u
   ntil it hardens.  If you wait too long and it won't pour, you might be ab
   le to rewarm it over hot water, or add a little water and rewarm, or go a
   head and pour out and break up into sugared pecans.  It’s still good.
   “There are as many praline recipes as there are New Orleans cooks.  I do
   have several helpful hints- Butter the praline pot before starting.  This
   helps in preventing crystals on the sides.  Place a few layers of newspa
   per down before putting down the waxed paper.  This prevents the paper fr
   om sticking to the underlying surface.  Cut between the pralines, leaving
   the paper on the candy, when shipping; you have a better chance of the p
   ralines arriving intact.
   This is the recipe my mother started using when my sister and I left for
   college, because you can cook  it to the top limit of softball, and get a
   chunkier praline that won't break up so easily, so it can be mailed.  Wh
   en done this way, it ain't pretty, but it sure is good!”
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   Contributor:  DDMmom
   Preparation Time:  0:00