<http://schema.org/recipeInstructions>
" In heavy 4-quart saucepan, combine sugar, buttermilk, butter, corn syrup, and baking soda. Heat until butter has melted over high heat. Reduce heat to medium, insert candy thermometer into mixture, and cook until candy has reached 140 degrees F -- the &amp;quot;soft ball stage&amp;quot; in candy-making terminology. Remove saucepan from heat and stir in pecan halves and vanilla. Continue stirring until candy cools slightly and is opaque in appearance. Place large sheet of waxed paper on baking sheet. Using a tablespoon, form slightly rounded amount of mixture and drop onto waxed paper. Repeat process with remaining mixture. Cool pralines completely. When pralines are cool, remove from waxed paper and store in an airtight container for up to 4 days."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1374/creole-pralines-3503/>