This is for Jeri, who lost her similar recipe when she moved.

Buttermilk Pralines
1 cup buttermilk
2 cups sugar
1/8 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
2 - 4 tablespoons butter
2 - 2 1/2 cups pecan halves

In a large (3 1/2 quart) heavy saucepan, combine buttermilk, sugar, salt and soda. Cook over medium high heat about 5 minutes until 210 degrees on a candy thermometer, stirring often and scraping the bottom of the saucepan. It should be a deep mahogany color. Mixture will foam up. Add butter and pecans. Over medium heat, continue cooking, stirring constantly and scraping the bottom and sides of the pan until the candy reaches the soft ball stage (234 degrees). Remove from the heat and cool slightly, about 2 minutes. Beat with wooden spoon until thick and creamy. Drop from a tablespoon onto a sheet of buttered foil or waxed paper. Let cool.

Makes about 20 2-inch pralines.

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This next recipe is from my mother, just as she wrote it. She typed it out and added: "The only candy I ever made that turned out right". This is supposed to make 3 pounds. I don't know how many patties it makes, but we had a huge double-size deep freezer on our back porch, and she covered it with waxed paper to hold these candies while they cooled. By the way, in case you forget, a pint is two cups.

Old Fashioned Brown Candy (Pralines)
3 pints white sugar
1 pint pet milk

1/4 teaspoon soda
1/4 pound butter
1 teaspoon vanilla
1 pound pecan meats

Pour 1 pint sugar into a skillet and place over low heat. Stir with a wooden spoon, stirring constantly so as not to burn. Place in a large pan or kettle the other 2 pints of sugar and cream (Pet milk). Boil slowly, stir often. When syrup is golden yellow, pour very slowly into the cream and sugar mixture. It is important to pour very slowly and stir all the time while pouring. Cook until firm ball in cold water then put off fire and stir in the soda and add butter and beat until thick. Then add vanilla and nut meats. Drop by spoonful onto waxed paper.

Makes 3 pounds.