|Sugar||2 Cup (32 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Pecan halves||2 Cup (32 tbs)|
Mix sugars, soda, salt, cinnamon, and buttermilk in a large, heavy saucepan; drop in butter.
Insert candy thermometer.
Heat, uncovered, and without stirring over moderately high heat until candy thermometer registers 238° F. or mixture forms a soft ball in cold water.
Remove from heat at once and stir in pecans.
Beat briskly with a wooden spoon about 1 minute, then drop onto wax-paper-lined baking sheets, making each praline 2"-2 1/2" in diameter.
Let harden thoroughly before serving.