Categories: Candies 
      Yield: 40 servings 
  
      3 c  Sugar                             3/4 c  White Corn Syrup 
      1 ts Baking Soda                         2 tb Butter 
      1    Pinch of Salt                       2 c  Pecan Halves 
      1 c  Buttermilk                      
  
  In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, 
  buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce 
  heat to medium-low, continue cooking until mixture becomes caramel-colored 
  and reaches soft ball stage (238 degrees). Remove from heat, add butter and 
  pecan halves. Beat until thick enough to drop from a spoon onto waxed 
  paper.  If mixture becomes too hard, return to heat and add small amount of 
  water.  Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** 
     Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter to 3/4 cup, 
  add 1 teaspoon vanilla.  Include butter in cooking stage. Add vanilla with 
  pecans. 
    Source:  Cook 'EM Horns cookbook, The Ex-students Association, Univ. of 
  Texas, Austin.