BUTTERMILK PRALINES
"These sweet pralines - slightly tart from the buttermilk - can be eaten whole or crushed and sprinkled over ice cream."
3 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons butter
2 cups pecan halves
In a medium saucepan, mix together the sugar, buttermilk, baking soda and salt. Cook over medium heat until a bit of the mixture forms a soft ball when dropped into cold water.
Remove from heat, stir in the vanilla, butter and pecans, and return to heat. Cook, stirring constantly and scraping the bottom of the pan with the spoon, until the mixture again reaches the soft-ball stage.
Remove from heat. While still hot, drop mixture by the spoonful onto waxed paper.
When cool, crush into bite-sized pieces if desired or serve whole.
Makes: About 3 dozen whole pralines or 5 cups crushed pralines
Source: Dori Sanders' Country Cooking: Recipes and Stories from the Family Farm Stand
"These sweet pralines - slightly tart from the buttermilk - can be eaten whole or crushed and sprinkled over ice cream."
3 cups sugar
1 cup buttermilk
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons butter
2 cups pecan halves
In a medium saucepan, mix together the sugar, buttermilk, baking soda and salt. Cook over medium heat until a bit of the mixture forms a soft ball when dropped into cold water.
Remove from heat, stir in the vanilla, butter and pecans, and return to heat. Cook, stirring constantly and scraping the bottom of the pan with the spoon, until the mixture again reaches the soft-ball stage.
Remove from heat. While still hot, drop mixture by the spoonful onto waxed paper.
When cool, crush into bite-sized pieces if desired or serve whole.
Makes: About 3 dozen whole pralines or 5 cups crushed pralines
Source: Dori Sanders' Country Cooking: Recipes and Stories from the Family Farm Stand
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