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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 40 |
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Directions: 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.
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