Ingredients
- 3 cups sugar
- 1 cup whole fat buttermilk
- 1/4 cup light corn syrup
- 1 pinch salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 4 cups of pecans
Preparation
Step 1
Combine sugar,
buttermilk, corn syrup and salt in a very large pan (it will foam
considerably when soda is added) and bring to a nice rolling boil. Add
soda, stir and cook until soft ball is formed when dropped in cold
water.
***at 235° F on Candy thermometer, the syrup is at the “soft-ball”
stage. That means that when you drop a bit of it into cold water to cool
it down, it will form a soft ball.***
Then remove from heat and add vanilla. Beat until color changes and
candy thickens. Stir in pecans. Drop by teaspoons on a WELL greased non
stick cookie sheet, foil or wax paper. If you do not grease your pan
well it will stick (DO IT FAST before the candy hardens) **I drop mine
on foil**