I love these--my favorites are from Market Street Sweets in Charleston, SC. My pal Donna is down there now with family celebrating Christmas. What a place Charleston is-----grits, cheese, shrimp [sorry, dear Maker's Diet readers], chocolate, benne wafers, and PECAN PRALINES.

I made some pralines that my husband--sweet expert that he is--has pronounced as just as good as MSS'. High praise indeed.

2 cups pecans

2 cups sugar

3/4 cup buttermilk

good pinch of salt

2 tablespoons butter

3/4 tsp baking soda

Cook all ingredients EXCEPT SODA in a large iron skillet. After the sugar is dissolved, cover it with a lid or pizza pan to "wash down" sugar crystals from the sides--won't take long in a skillet. Stir and bring to a boil. I don't stand and stir mine constantly, just enough to keep it from burning. Cook it on low to medium until the mixture reaches soft ball stage. Then take the skillet off the eye and add the soda. Beat the mixture with a wooden spoon and drop by spoonfuls onto baking sheets lined with wax paper. Stick them in the fridge to harden. When they are completely cool they'll come off the paper easily.