3 cups sugar

1 cup buttermilk

or 1 cup milk + 2 teaspoons vinegar

3/4 cup light corn syrup

2 tablespoons unsalted butter

1 teaspoon baking soda

1/2 teaspoon salt

2 cups pecan halves

Line a baking sheet with parchment paper.

In a large saucepan over medium heat, combine sugar, buttermilk, corn syrup, butter, baking soda and salt.

Cook, stirring frequently, until the mixture reaches the soft ball stage or 236 degrees on a candy thermometer.

Remove from the heat and stir in the pecans.

Using a wooden spoon, beat the mixture by hand until the mixture just starts to turn cloudy.

Quickly drop the mixture in small spoonfuls onto the prepared baking sheet (see description).

Use two spoons; one to scoop it out of the pot and one to push it off the first spoon onto the paper.

Let cool completely before serving.
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