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**