Pralines

Ingredients

• 2 cups Isomalt
• 1 teaspoon baking soda
• 1 cup buttermilk
• Pinch of salt or salt substitute
• 2 tablespoons margarine
• 2-1/3 cups pecan halves
• 64 perfect pecan halves (unbroken)

Directions

1. In a large kettle (about 8 quarts), combine Isomalt, baking soda, buttermilk and salt or salt substitute. Cook over high heat 5 minutes, being sure to stir frequently and to scrape bottom and crevices of kettle. Cook to 234 degrees F. on a candy thermometer. Remove from heat. Add margarine and 2-1/3 cups pecan halves. Cook stirring continuously to soft ball stage. Remove and let stand just a minute or two. Then with a spoon, beat until thickened and creamy.
2. Immediately drop by 2" tablespoonfuls onto waxed paper or a cookie sheet. Dot with perfect pecans. Press pecan into each piece of candy.

Recipe Yield: Servings: 64 (Serving = 1 piece)

Source: The Diabetic Dessert Cookbook
Book Title: The Diabetic Dessert Cookbook