Recipe: #28299
October 02, 2017
Categories: Candy
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"A classic in New Orleans"
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.