Wow...has this been a year or what! Like everyone else, I have had my ups and downs, highs and lows, but thankfully made it this far! In celebration for that, I thought I'd end the year on a cheery note by sharing a hidden jewel I found over the holidays.

If you have followed me very long, you know I love to cook, gather and share recipes. I have a huge box of them that I have collected over the years from various family members and friends, or just clipped here and there. Some I have no idea where they came from. I took some of them and put them into a cookbook this year called Cooking with Family and Friends (*available only via my website). I am working on an updated version which will be out sometime in 2021 and this will be included. Now, if you have a recipe you'd like to share, I'd love to see it! Feel free to post on my Facebook page, (2) Dana Wayne | Facebook or drop me an email at danawayne423@gmail.com. 

I found this little jewel in a box I inherited from my late mother-in-law. it's fairly quick and easy to make. I like it because the pralines are chewy, not crunchy and are smooth and not grainy.

Very important - make sure the sugar mixture reaches the specified temperature of 235ºF or the recipe will not work.

Buttermilk Pecan Pralines

• 1 cup sugar
• 1/2 cup light brown sugar
• 1/2 cup buttermilk
• 1 Tbsp light corn syrup
• 1/2 tsp baking soda
• 1/4 tsp salt
• 4 Tbsp softened unsalted butter
• 1 tsp vanilla extract
• 2 cups chopped pecans

Place first six ingredients in heavy saucepan and cook over medium heat, stirring constantly until mixture reaches 235ºF (use a candy thermometer). Stir constantly with a wooden spoon, making sure to stir the edges to keep sauce from burning. 

When it reaches 235ºF, remove from heat and add the butter, vanilla and pecans. Stir continuously for ten minutes. Yes. Ten minutes. All of it. This is important because stirring cools the mixture and allows it to thicken and become that smooth texture you want. After the time is up, drop by spoonfuls onto waxed paper or parchment lined baking pans. Allow to cool - about 30 minutes or so - before eating. But if you can't wait, and I couldn't, be careful as the mix will still be hot to warm. Enjoy!

I hope you enjoy this recipe as much as I do! If you have a favorite one you'd like to share, drop it in a comment on my Facebook page, Dana Wayne | Facebook or via email at danawayne423@gmail.com

I hope 2021 is better to us all! Please stay safe and healthy! #thinkpositivetestnegative