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Ingredients
- 2 c. Imperial sugar
- 1 tsp. soda
- 1 c. buttermilk
- 1/8 tsp. salt
- 2 Tbsp. butter
- 2 1/2 c. pecan halves
Method
- In large (3 1/2 quart) heavy saucepan, combine sugar, soda, buttermilk and salt.
- Cook over high heat for about 5 minutes or to 210° on candy thermometer.
- Stir often and scrape bottom of pan. Mixture will foam up!
- Add butter and pecans.
- Over medium heat, continue cooking, stirring constantly and scraping bottom and sides of pan until candy reaches soft ball stage (234°).
- Remove from heat and cool slightly, only 2 minutes.
- Beat with spoon until thick and creamy.
- Drop from tablespoon onto waxed paper or foil. Let cool.
- Makes about 20.
