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Judging from the crunchy sweetness of her praline pecans, one could guess state senator Judith Zaffirini conducts the affairs of the kitchen with the same drive she applies to affairs of state. A Laredo Democrat and the first Mexican American woman to be elected a senator in Texas, Zaffirini is known in the political arena for her dedication to family issues. She has been married 25 years to her childhood sweetheart, attorney Carlos Zaffirini, and the arrival of Carlos Junior, now seven, sparked his mother's interest in cooking. With baking as her favorite pastime, Zaffirini has made a name for herself among the next generation of voters -- her son's classmates, who have honored her as Best Cooker in the World.

Among her peers Zaffirini is known for her praline pecans -- the candy-coated nut halves are both more appealing and less cloying than the glopped-together variety. Zaffirini often stocks the senators' lounge with them. "Always arrange them with the round side up," she says, with the rectitude becoming of a senator. Should our elected representatives ever decide to name an official state candy, Judith Zaffirini's praline pecans could well win on a voice vote.

Praline Pecans

Makes About 4 Cups

2 cups sugar
1 cup buttermilk
1 teaspoon baking soda
2 tablespoons butter
4 to 4 1/2 cups pecan halves

In large (at least 6-quart) heavy saucepan, cook sugar, buttermilk, and soda on medium-high heat to soft-ball candy stage. (Syrup has reached the soft-ball stage at 234 to 240 degrees. When a small quantity is dropped in ice water, it forms a ball that keeps its shape, but when removed from the water, it flattens out by itself). Stir frequently to prevent burning. As candy cooks, it will turn golden brown. Remove from heat, and stir butter in . Add pecans, and stir to coat all nuts. Cover counter with wax paper, and pour pecans onto it. Immediately separate pecans. Let cool.

Note: Works best when made on a day with low humidity.