Making Mexican Candy
If you enjoy being in the kitchen and want to make Mexican candy, try this recipe for pecan pralines. It’s easy, fun and authentic to the culture.

What you’ll need: 2 cups of sugar 1 cup of buttermilk 1 teaspoon of baking soda 1 teaspoon of vanilla 1 teaspoon of butter flavoring 2 cups of chopped pecans 1 tablespoon of margarine Candy thermometer

What to do:

1. In a large saucepan, mix the baking soda and buttermilk.
2. Stir in sugar when the mixture seems like it’s real hot.
3. Stir continuously over a low boil until mixture is like a soft ball. This can be tiring process taking up to 45 minutes, so recruit the help of a friend to avoid tennis elbow. Besides, what’s more fun than experimenting in the kitchen with good company?
4. The mixture browns as it cooks, but it won't be ready until the candy thermometer reaches 234 degrees and not a moment before.
5. Remove the pan from fire and add vanilla, butter flavoring, margarine and chopped pecans. Stir until mixture is thick and creamy.
6. Place spoonfuls of mixture onto wax paper. The mixture will flatten itself out, but you can help it along with your spoon if necessary. It will take about 30 minutes to an hour to cool, depending on the desired firmness. If you like them hard, let 'em cool longer!

You'll end up with about 30 pralines.

Bright Idea: Pralines are served best when they are warm and soft. I recommend you let only 12 hours pass before serving for the best results. Warm and soft pralines seemingly melt in your mouth. But, I have never had a bad praline.