Instructions: Combine sugar, brown sugar, baking soda, salt, syrup and buttermilk in a large, deep saucepan (about 4-qt. capacity) Bring to boiling over medium heat, stirring constantly. Continue to cook and stir until mixture reaches the soft ball stage, 234 F. on candy thermometer. Remove from heat; add butter and vanilla extract. Beat with a wooden spoon until mixture thickens. Add walnuts and continue beating until mixture becomes very thick and creamy, and holds its shape when dropped from a spoon. Add hot water and quickly drop in small mounds onto waxed paper and allow to cool.

Makes
about 36 small pralines FAMILY WEEKLY, December 2, 1973 0 11

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