Imperial Sugar'S Canefest Pralines - cooking recipe

Ingredients

2 c. granulated sugar
1 c. buttermilk
2 Tbsp. margarine
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. pecan halves

Preparation

Combine sugar, soda, buttermilk and salt in a 3 1/2-quart heavy saucepan.
Cook for about 5 minutes over high heat or to 210\u00b0 on a candy thermometer.
Stir often, scraping the bottom of the pan.
The mixture will foam up.
Add margarine and pecans. Continue cooking over medium heat, stirring constantly, and scraping the sides and bottom of pan until the candy reaches the soft-ball stage (234\u00b0 on the candy thermometer).
Remove from the heat and cool slightly for about 2 minutes.
Beat with a spoon until thick and creamy.
Next, drop a tablespoon of the mixture onto a sheet of waxed paper or aluminum foil.
Let the pralines cool completely.
Makes 20 (2-inch) pralines.