1 c. granulated sugar
1 c. firmly packed brown sugar
1/2 tsp. baking soda
1 c. buttermilk
1/8 tsp. salt
2 Tbsp. butter or margarine
1 1/4 c. pecan halves
1 tsp. vanilla or rum
In a heavy 4 quart saucepan combine sugars, baking soda,
buttermilk and salt. Stir over low heat until sugar is dis-
solved. Boil over moderate heat until candy thermometer
registers 230 degrees (thread stage). Remove from heat. Add butter
or margarine, nut meats and vanilla. Beat candy until it
starts to become thick and slightly sugary. Then place sauce-
pan over low heat to prevent candy from becoming too hard
before it is dropped into patties. Dip by tablespoonfuls onto
waxed paper, forming patties about 3 inches in diameter. Cool.
Remove from paper and wrap individually in waxed paper or
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