Straight from the kitchens of Louisiana.  French settlers introduced the praline to New Orleans  during the mid 1800's, and due to an abundance of sugarcane and pecan crops in the area,  the confection became widely popular and took on a distinctly southern flavor.

                           Ingredients
1 cup BORDEN® Low fat Buttermilk                              
1 tsp ARM & HAMMER® baking soda
2 cups DOMINO® sugar                                     
5 tbls LAND O LAKES® unsalted butter
1 tbls DEWARS® Bourbon Whiskey
1 cup DIAMOND®  pecan halves

        Line two baking sheets with wax paper and set off to the side.  In a medium saucepan, combine the buttermilk, baking soda, and sugar.  Over medium-high heat, bring mixture to a rolling boil, stirring constantly.  Cook, without stirring, until a can thermometer registers 240 degrees ( soft ball stage), which usually takes about 15 minutes.  Remove from heat.  Add butter and bourbon; stir with a wooden spoon until butter melts.  Stir in pecans; beat with wooden spoon for 30 seconds. 

         Immediately spoon 1 tbls. of pecan mixture onto prepared baking sheet, forming an approximately 2-inch round disk.  Repeat with remaining mixture.  If mixture begins to harden, return to heat for about 1 minute, scraping down sides and stirring.  Allow disks to stand until set, which usually takes about an hour.  Enjoy!

 

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