Ingredients
2 cups Sugar
1 cup Buttermilk
1/2 cups Butter
1 teaspoon Baking Soda
2 Tablespoons Corn Syrup
1 teaspoon Vanilla
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Prevents crystallization — pecan pie, caramels, candy making
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Dark robust maple — bold flavor for baking, glazes, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Prevents crystallization — pecan pie, caramels, candy making
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Dark robust maple — bold flavor for baking, glazes, marinades
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
combine sugar, buttermilk, butter, soda and corn syrup in a buttered dutch oven. cook over medium heat, stirring constantly, until mixture reaches soft ball stage, or a candy thermometer registers 234 degrees. remove from heat and cool to 180 degrees. stir in vanilla. beat at high speed with an electric mixer until candy begins to thicken and lose its gloss. stir in pecans and pour out onto waxed paper. cool and cut into 1 inch pieces. yield: 1 1/4 pounds.