Buttermilk Pralines

Buttermilk Pralines

Ingredients:
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
nuts, pecans

Directions:
Butter the sides of a heavy 2-quart saucepan.
In the saucepan combine brown sugar and buttermilk.
Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar.
Carefully clip candy thermometer to pan.
Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage.
Remove saucepan from heat.
Add the 2 tablespoons butter, but do not stir.
Cool, without stirring, to 150 degree F.
Remove candy thermometer from saucepan.
Immediately stir in pecans.
Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy.
Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper.
If the candy becomes too stiff to drop easily from the spoon, stir in a few drops of hot water.
Store tightly covered.