From the Helen Corbitt Cooks For Company cookbook 1974
Ingredients
- 2 cups sugar
- 1 teas soda
- 1 cup buttermilk
- 3/4 cup butter or margarine
- 2 cups pecan halves
- 1 teas vanilla
Directions
Cook sugar,soda,buttermilk and butter to solf ball stage, 240 on candy thermometer. Stir from bottom frequently. Remove from stove, beat for 5 mins. Add pecans and vanilla. Beat until mixture drops easily onto wax paper. When cool, wrap individually in clear plastic. These keep indefinitely.
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Submitted 1/24/07.
Source:
Submitted By: Sharon Janes
sjanes@austin.rr.com
Helen Corbitt Pralines