Buttermilk Pralines

• 2 cups Sugar
• 1 cup Buttermilk
• 1 teaspoon Baking Soda
• 1-1/4 cup Pecans, Chopped Or Almonds, Slivered, Toasted
• 1 pinch Salt
• 3 Tablespoons Butter
• Candy Thermometer

1. *To toast nuts, preheat oven 350u0b0 and spread the nuts out in a single layer on a baking sheet. Toast, stirring occasionally, for 8 to 10 minutes. Or you can toast them in an ungreased skillet over medium heat (not very long), stirring, until light golden brown and aromatic.
2. Combine the sugar, buttermilk, baking soda, and salt in a heavy bottomed saucepan and mix well. Heat and bring to a boil. Cook over high heat for 5 minutes.
3. Stir in the nuts and butter. Reduce the heat and stir the mixture. Cook for 5-10 minutes or until 234-240 degrees is reached on the candy thermometer, soft ball stage.*
4. Remove pan from heat and let it stand for a few minutes. Beat with mixer until the mixture thickens and begins to lose its luster (shine).
5. Pour by spoonfuls onto waxed paper. Let stand until cool.
6. *Soft ball stage: This stage can be determined by dropping a spoonful of hot candy into a bowl of very cold water. In the water, use your fingers to gather the cooled candy into a ball. If it has reached soft-ball stage, the candy easily forms a ball while in the cold water, but flattens once removed from the water.

sugar, buttermilk, baking soda, pecans, salt, butter, thermometer

Taken from tastykitchen.com/recipes/desserts/buttermilk-pralines/ (may not work)