Total Time
Prep 15 mins
Cook 26 mins

A classic in New Orleans


  1. Butter the sides of a heavy 2-quart saucepan.
  2. In the saucepan combine brown sugar and buttermilk.
  3. 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.
  4. Remove saucepan from heat.
  5. Add the 2 tablespoons butter, but do not stir. Cool, without stirring, to 150 degree F.
  6. Remove candy thermometer from saucepan.
  7. Immediately stir in pecans.
  8. Beat vigorously with a wooden spoon until candy is just beginning to thicken, but is still glossy.
  9. Quickly drop the candy from a teaspoon onto a baking sheet lined with waxed paper.
  10. If the candy becomes too stiff to drop easily from the spoon, stir in a few drops of hot water.
  11. Store tightly covered.