Creamy Pecan Pralines

3 cups sugar
1 tsp. Baking soda
1/8 tsp. salt
1 cup buttermilk
3/4 cup light corn syrup
2 Tbsp. butter
3 cups pecan halves

In a large sauce pan, combine sugar, soda and salt. Stir.

While stirring constantly, add buttermilk and corn syrup and bring to boil over a medium heat. Keep stirring! Cook to a soft ball or 234 degrees on a candy thermometer. Remove from heat and add butter and pecans. Beat until thick enough to drop from spoon in clumps. Drop tablespoon sized lumps to wax paper. (Protect counter top from heat with a towel.) If too stiff to drop, add one tablespoon hot water.
Let cool and enjoy! A favorite Louisiana treat!!