I bought a wonderful old Louisiana cookbook, and made this praline recipe within 2 hours of getting it home. It is divine, and not at all complicated.
Plantation Pralines
1 cup buttermilk
2 cups sugar
1 tsp baking soda
1 large pinch of salt
2 tsp vanilla extract
1/2 stick unsalted butter
2 cups pecan pieces
In a deep, heavy pot, stir together the sugar, baking soda, and salt; then add buttermilk and combine well. Place over medium heat and stir constantly until mahogany brown in color, or 235 degrees on a candy thermometer, or the soft-ball stage, about 10 minutes. (When mixture starts to boil, it will become foamy and double in size for about 3 minutes, then steadily decrease back to original size.) Remove from heat, stir in butter & vanilla, and beat until the mixture begins to thicken. Add the pecans and drop by tablespoons onto wax paper. Allow to cool for a few minutes and harden.
