This recipe is so delicious and easy to make that I almost hate to give away its success story. Our first real friend in Georgia gave it to me after I moved here from south Florida. Dot was a grand lady from Cordele and the best candy maker ever. She showed me how she gathered pecans, shelled them, bought lots of sugar early — on sale — before the holidays and then began her annual candy making. Now that she is gone, I try to take her place by making lots of buttermilk pralines for gifts like she did. All say they enjoy them and ask to be sure to put them on my list for next year.
3 cups granulated sugar
1 teaspoon salt
1 cup buttermilk
¾ cup light corn syrup
2 tablespoons butter
2 cups pecan halves
In a saucepan on medium heat combine the sugar, salt, buttermilk, syrup, and butter. Cook, stirring often, until the mixture comes to the soft-ball stage (236° with a candy thermometer). Remove from the heat. Stir in the pecans. Beat by hand until the candy mixture loses its gloss. Drop by spoonfuls on wax paper. Allow to cool.
YIELD: 4½ DOZEN
Jean Elder
Covington, Georgia