A New Orleans recipe handed down for several generations. Very easy and very good.
Ingredients:
3 cups sugar
1 cup buttermilk
1 teaspoon soda
1 1/2 teaspoons vanilla
2 1/2 to 3 cups pecans
Directions:
Have a large sheet of wax paper or foil ready on a flat surface such as a cookie sheet.
Combine soda and buttermilk in a unheated pot until mixture foams. Add sugar and stir constantly over medium heat until mixture reaches soft boil stage (230 F).
Remove from heat and add vanilla and pecans.
Stir well until mixture becomes "dull" (very short time).
Work fast, dropping 2 1/2 - 3 inch wide pralines on foil or wax paper and allow to cool.
Notes:
Use a heavy pot, we like to use our Le Cruset Dutch oven.
A simple clip-on candy thermometer is your best friend.
Prep your landing zone, before you start.
Use a #40 scoop (about 1 1/2 tablespoon).
I like to break in half about 1/2 the pecans.
Toast pecans slightly, cool then use (big flavor boost).
A gulf coast reality: humidity, run the AC if making these on a rainy day.
A pinch of salt added with the pecans and vanilla is another flavor boost.
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