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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 36 |
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A classic in New Orleans Ingredients:
2 cups dark brown sugar, packed |
1 cup buttermilk |
2 tablespoons butter |
2 cups pecans, chopped |
Directions:
1. Butter the sides of a heavy 2-quart saucepan.
2. In the saucepan combine brown sugar and buttermilk.
3. 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.
4. Remove saucepan from heat.
5. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F.
6. Remove candy thermometer from saucepan.
7. Immediately stir in pecans.
8. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy.
9. Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper.
10. If the candy becomes too stiff to drop easily from the spoon, stir in a few drops of hot water.
11. Store tightly covered.
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