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2 cups sugar
1 teaspoon soda
1 cup buttermilk
Pinch of salt
2 tablespoons margarine or butter
2-1/3 cups
pecans
5 tablespoons bourbon
Combine sugar, soda, buttermilk and salt in large saucepan. Cook, stirring frequently
until candy thermometer reads 210 deg. Add butter and pecans. Cook, stirring constantly to 230 deg. (soft ball stage).
Remove from heat and stir in bourbon. Cool about 1 minute. Beat by hand until mixture begins to thicken (about 5 minutes).
Drop by tablespoons onto waxed paper. Work FAST! Let stand until firm.
Yield: about 2-1/2 dozen.
*Note:
Be sure to cook to full soft ball stage or you may have to recook a bit.
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