|Packed dark brown sugar||2 Cup (32 tbs)|
|Buttermilk||1 Cup (16 tbs)|
|Broken pecans/Chopped pecans||2 Cup (32 tbs)|
• 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. This should take 6 to 8 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium-low heat, stirring occasionally, till thermometer registers 234°, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 20 to 25 minutes.
• Remove saucepan from heat. Add the 2 tablespoons butter or margarine, but do not stir. Cool, without stirring, to 150°. This should take about 30 minutes. Remove candy thermometer from saucepan. Immediately stir in pecans. Beat vigorously with the wooden spoon till candy is just beginning to thicken, but is still glossy. This should take 3 to 4 minutes.
• 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.