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- 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
How to make it
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.
t 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**
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