Buttermilk is the key to the creamy texture and buttery flavor of these pecan pralines.

Buttermilk Pecan Pralines

3 cups granulated sugar
1 cup buttermilk
3/4 cup light corn syrup
1 teaspoon baking soda
1/8 teaspoon salt
2 cups pecans
2 tablespoons butter

1. Combine sugar, buttermilk, syrup, baking soda and salt in a large saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low and continue cooking until mixture becomes caramel-colored and reaches the soft-ball stage (see note).
2. Remove from heat; add pecans and butter. Beat until thick. Spoon onto wax paper. Let cool and store in an airtight container.
3. If the mixture becomes too hard to spoon; heat and add a small amount of water. Stir until smooth.

Makes 36 pieces.

Note: 'Soft-ball stage' is a test for candy that describes the point at which a drop of boiling syrup immersed in cold water forms a soft ball that flattens of its own accord when removed. On a candy thermometer, the soft-ball stage is between 234° and 240°F.