Buttermilk Pralines

*To toast nuts, preheat oven 350° and spread the nuts out in a single layer on a baking sheet. Toast, stirring occasionally, for 8 to 10 minutes. Or you can toast them in an ungreased skillet over medium heat (not very long), stirring, until light golden brown and aromatic.

Combine the sugar, buttermilk, baking soda, and salt in a heavy bottomed saucepan and mix well. Heat and bring to a boil. Cook over high heat for 5 minutes.

Stir in the nuts and butter. Reduce the heat and stir the mixture. Cook for 5-10 minutes or until 234-240 degrees is reached on the candy thermometer, soft ball stage.*

Remove pan from heat and let it stand for a few minutes. Beat with mixer until the mixture thickens and begins to lose its luster (shine).

Pour by spoonfuls onto waxed paper. Let stand until cool.

*Soft ball stage: This stage can be determined by dropping a spoonful of hot candy into a bowl of very cold water. In the water, use your fingers to gather the cooled candy into a ball. If it has reached soft-ball stage, the candy easily forms a ball while in the cold water, but flattens once removed from the water.