2 c. granulated sugar
1 tsp. baking soda
1/8 tsp. salt
1 c. buttermilk
2 tbsp. butter
2 c. walnuts or pecans
1 tsp. vanilla

Lightly grease sides of saucepan. Add sugar, baking soda, salt and buttermilk. Cook over low heat, stirring constantly until sugar is dissolved. Add butter just before mixture comes to a boil. You should not be able to feel sugar grains against side of saucepan.

Remove from heat and with damp paper towel, wipe sugar grains from side of saucepan above liquid level. Start the syrup boiling and clip on candy thermometer. Cook over medium-low heat, stirring often until thermometer registers 236 degrees.

Remove from heat and add nut halves. Immediately start beating with wooden spoon until mixture is cloudy. Add vanilla. Do not over beat or the pralines will not spread. Quickly drop onto buttered and salted cookie sheets. Makes approximately 22-26.