Line a baking sheet with parchment paper and set it nearby—you'll need it ready when the pralines reach the right consistency. Measure out all your ingredients: sugar, buttermilk, butter, baking soda, vanilla extract, and pecans. Have a candy thermometer ready and a wet pastry brush for brushing down the pan sides. This preparation ensures you won't scramble for supplies once the cooking begins, which is critical when working with hot sugar syrup.

In a heavy-bottomed saucepan, combine the sugar, buttermilk, salted butter, and baking soda. The buttermilk's acidity reacts with the baking soda to create a gentle foam—this is what gives these pralines their signature tender, almost creamy texture. Heat over medium, stirring constantly with a wooden spoon until all the sugar dissolves and the mixture is smooth and uniform. This usually takes 3–5 minutes. I like to use Kerrygold butter here because its higher fat content creates a richer, more luxurious final candy.

Once the sugar is fully dissolved, stop stirring and insert your candy thermometer into the mixture, making sure it doesn't touch the bottom of the pan. Increase the heat to medium-high and allow the mixture to cook undisturbed. As it heats, sugar crystals may form on the sides of the pan—use a wet pastry brush to gently brush them back into the mixture every minute or so to prevent graininess. Cook until the thermometer reads 236°F (soft-ball stage), which usually takes 8–12 minutes depending on your stove. This temperature is crucial: it ensures the pralines will set to the right fudgy texture without becoming rock-hard.

Remove the pan from heat and let it cool for about 30 seconds—this prevents the vanilla from evaporating. Stir in the vanilla extract and the raw pecan halves, folding them in gently but thoroughly. Begin stirring constantly with a wooden spoon, using broad, deliberate strokes to incorporate air and encourage the mixture to thicken. The mixture will gradually lose its glossy sheen and become noticeably thicker and more opaque—this is exactly what you want. I find that raw pecans work better than roasted ones here because they absorb the sweet coating more evenly and maintain a firmer texture. Keep stirring for 3–5 minutes until the mixture is thick enough that when you lift a spoonful, the candy holds together rather than running off the spoon.

Working quickly while the mixture is still warm and pliable, use a spoon to drop roughly 1-inch mounds of the pecan mixture onto your prepared parchment paper, spacing them about 1 inch apart. The mixture will firm up as it cools, so work with purpose but without rushing—you have several minutes before it becomes too stiff. If the mixture gets too thick to scoop easily, you can gently reheat it for 10–15 seconds over low heat to soften it slightly. Allow the pralines to cool at room temperature for at least 1 hour before serving or storing. They'll set to a tender, fudgy candy with a slight crunch from the pecans.