Step 1

***Get out your supplies (candy thermometer and parchment paper) before starting. This recipe can move quickly at the end so be ready. While making the pralines, boil a few cups of water in a small saucepan.

Step 2

Combine the butter, sugars, buttermilk, and salt into a large, heavy saucepan over low heat. Stir to combine and add the pecans in. Continue to gently but consistently stir until the sugar dissolves and starts to steam.

Step 3

Once it starts steaming, cover and cook over medium heat for 2-3 minutes to wash down the sugar crystals from the sides. It doesn't necessarily need to boil at this point, but it might start.

Step 4

Uncover and, stirring constantly, to 234 degrees on a candy thermometer. This is called the soft ball stage. (Softball is technically 235-240 degrees, but 2-3-4 is easy to remember!)

Step 5

Immediately remove from heat and stir in baking soda and vanilla. Stir vigorously with a wooden spoon until the mixture begins to thicken.

Step 6

Working quickly, drop by spoonfuls onto parchment paper. Let stand until firm (about 20-30 minutes). If mixture begins to harden or crystallize, stir in a tablespoon or 2 of boiling water to get it flowing again.