- Yield: 16 to 20 servings
- 2cups sugar
- 1cup buttermilk
- 1/2cup (1 stick) butter or margarine
- 1teaspoon baking soda
- 2tablespoons light corn syrup
- 1teaspoon vanilla extract
- 3/4cup chopped pecans
- Combine the sugar, buttermilk, butter, baking soda and corn syrup in a buttered Dutch oven. Cook over medium heat to 234F on a candy thermometer, soft-ball stage, stirring constantly. Remove from the heat and cool to 180F. Stir in the vanilla. Beat at high speed until the mixture thickens and loses its luster. Stir in the pecans. Pour into a buttered 8-inch square baking pan; cool.
Recipe reprinted with permission from Mother’s Finest Catering’s Mother’s Finest: Southern Cooking Make Easy (2002).