Mexican Pecan Prailines

By Carla

Ingredients

• 3 cups sugar
• 1 tsp baking soda
• dash salt
• 3/4 cup light corn syrup
• 2 Tbsp butter
• 2 cups pecans, halved
• 1 cup buttermilk

Preparation

Step 1

Butter cookie sheet.

In a large pan, combine sugar, soda, and salt. Stir in buttermilk and syrup. Bring to boil stirring constantly.

Cook to soft boil (drop a spoonfull into cold water and mix will form a small ball).

Take off burner and add butter and pecans. Beat until thick enough to drop onto cookie sheet. (If you beat too long, it will be too sugary.)

Drop on a buttered cookie sheet.

If mix gets too stiff before you finish dropping them out, mix 1 tsp hot water into batter and stir. Continue dropping onto cookie sheet. Let stand until hardened.