BEST EVER PECAN CANDY
- 2 C. sugar
- 1 C. buttermilk
- 1 tsp. soda
- 2 tsp. vanilla
- 1½ C. chopped Texas pecans
Combine sugar, buttermilk, and soda in a large saucepan. Cook over low heat to soft ball stage (236 degree F. on candy thermometer). Remove from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat until slightly thickened. Drop by teaspoonful onto waxed paper.
PECAN ROLL
- 2 C. sugar
- 1 C. brown sugar
- ⅛ tsp. salt
- 1 C. light cream
- ¼ C. corn syrup
- 2 T. butter
- Powdered sugar (enough to dust pastry board)
- ½ C. chopped Texas pecans
Cook sugar, brown sugar, salt, cream, and corn syrup until mixture forms a soft ball when dropped in cold water. Remove from fire. Add butter. Cool. Beat until creamy, turn out on pastry board dusted with powdered sugar. Knead until firm. Shape into roll and roll in Texas pecans. Press nuts firmly into candy. Keep in a cool place until firm enough to slice.
MARTHA WASHINGTON CANDY
- 1 stick melted margarine
- 2 C. chopped Texas pecans
- 1 can sweetened condensed milk
- 1 small can coconut
- 1½ box powdered sugar
- 1 large pkg. chocolate chips
- 4 oz. paraffin
Mix margarine, Texas pecans, sweetened condensed milk, coconut, and powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4 hours. Melt in double boiler chocolate chips and paraffin and mix together well. Using a toothpick, dip each piece into melted chocolate chips and paraffin.