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.
DIRECTION:
- Combine sugar, buttermilk, corn syrup and salt in very large pan (it will foam considerably when soda is added) and bring to a rice 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 teaspoon 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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