2 cups granulated sugar
3/4 cup buttermilk
1/3 cup heavy cream
1 teaspoon baking soda
3 tablespoons butter
1½ teaspoons vanilla
1 cup pecans, roughly chopped (you can also use almonds, walnuts or your nut of choice—or a combination)
WHAT TO DO:
Mix sugar, buttermilk, cream and baking soda in a heavy, medium-size saucepan. Cook over medium-low heat, stirring occasionally to keep mixture from burning as it thickens. When a candy thermometer placed in the mixture reaches 236 degrees, remove saucepan from heat and stir with a wooden spoon or heatproof spatula. Add vanilla and butter and beat until thick and creamy. Quickly add a cup of chopped nuts and return pan to low heat to keep the mixture from seizing up. Using a spoon, drop small cookie-size portions onto a baking sheet lined with wax paper. Allow to cool completely. Wrap each praline in plastic. found in wsj
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