What’s For Dinner?
(First star is lowest, fourth star is highest)
A Baker's Dozen of Christmas Cookies -- Day 10
Jean Elder and her husband, Jim, live in Covington.
"This recipe is so delicious and easy to make that I almost hate to give away its success story," wrote Elder. "Our first real friend in Georgia gave it to me after I moved here from South Florida. Dot Pannell was a grand lady from Cordele and the best candy maker ever. She was one of our neighbors and took us under her wing."
Hands on time: 30 minutes Total time: 30 minutes Serves: 50
3 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
3/4 cup light corn syrup
2 tablespoons butter
2 cups pecan halves
Use two spoons; one to scoop it out of the pot and one to push it off the first spoon onto the paper. If it hardens to the point that it no longer pools onto the paper, stir in a very small amount of water and continue. If worse comes to worse, you can always return the candy to the stove and reheat it slightly, then stir it until it starts to cloud and continue spooning it onto the paper.
Although the corn syrup adds some stability and prolongs the stage before it hardens, it also adds a slightly chewy texture to the cooled candy. If you prefer a crispier praline, omit the corn syrup.
If you've never made pralines before, cut the recipe in half the first time to get the hang of it.