Directions:
- Butter the sides of a heavy 2-quart saucepan.
- In the saucepan combine brown sugar and buttermilk.
- Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage.
- Remove saucepan from heat.
- Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F.
- Remove candy thermometer from saucepan.
- Immediately stir in pecans.
- Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy.
- Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper.
- If the candy becomes too stiff to drop easily from the spoon, stir in a few drops of hot water.
- Store tightly covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 149.65 Kcal (627 kJ) | ||
| Calories from fat | 95.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.57g | 16% | |
|---|---|---|---|
| Cholesterol | 2.44mg | 1% | |
| Sodium | 10.79mg | 0% | |
| Potassium | 81.36mg | 2% | |
| Total Carbs | 14.16g | 5% | |
| Sugars | 12.72g | 51% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 454.01 Kcal (1901 kJ) | ||
| Calories from fat | 288.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.07g | 16% | |
|---|---|---|---|
| Cholesterol | 7.42mg | 1% | |
| Sodium | 32.72mg | 0% | |
| Potassium | 246.85mg | 2% | |
| Total Carbs | 42.95g | 5% | |
| Sugars | 38.6g | 51% | |
| Dietary Fiber | 3.59g | 5% | |
| Protein | 4.63g | 3% | |
| Vitamin C | 0.4mg | 0% | |
| Iron | 1.6mg | 3% | |
| Calcium | 83.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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