The first few years I apprenticed as she made her seasonal batches, and the last two years we've felt confident enough to try our luck. I've been sworn to secrecy on her special recipe, but after some research I've found one that is very similar and should be very tasty!
- 2 Cups Sugar
- 1 Cup Buttermilk
- 1 Teaspoon Baking Soda
- 1 Tablespoon Butter
- 1 1/2 Cups Pecan Halves
- 1 Teaspoon Pure Vanilla Extract
1. In a large saucepan, combine sugar, buttermilk, and baking soda. Cook and stir over medium heat until a candy thermometer reads 210 degrees.
2. Stir in butter and pecan; cook until thermometer reads 230 degrees or until it reaches the softball stage. Remove from heat; add vanilla. Beat with a wooden spoon until mixture loses its gloss and begin to set. Then quickly drop by teaspoonfuls onto wax paper. TIP: My candy thermometer isn't consistent, so I use the 'soft ball' stage to gauge the temperature. This video shows what the soft ball stage is - check it out. I also spray my wax paper with a light dust of cooking spray to help the pick up process.