Spiced Butter Pecan Pralines recipe

1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks (3/4 cup) salted butter
1 cup buttermilk
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups pecans, lightly toasted

Line 2 baking sheets with parchment or wax paper; set aside.

In a large heavy saucepan, combine both sugars, soda, salt, butter and buttermilk. Stirring constantly, bring to a boil over medium-high heat. Reduce heat to medium and continue cooking at a slow boil, without stirring, until the mixture becomes caramel-colored and reaches the soft-ball stage (238 degrees F on a candy thermometer). Adjust heat as necessary.

Remove from the heat, and carefully stir in spices, vanilla and pecans. This mixture will well up almost double the size in volume. Stir the mixture until it begins to thicken and turn from shiny to creamy. Working quickly, spoon mixture in 10 portions onto the wax paper and let pralines cool for at least 1 hour. Keep loosely covered; will keep for about 2 weeks at room temperature.

Makes 10 (3-inch) pralines.

NOTE: If the mixture becomes too hard when spooning out, reheat over medium heat, stirring in a teaspoon or two of warm water.