- 1 cup pecans
- 2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon Steen's Cane Syrup
Preheat oven to 350º F. Line a 8 x 8-inch baking pan with parchment paper, leavinbg a generous overhang on one side. Set aside.
Toast pecans in the oven until fragrant and golden brown about 4 to 5 minutes. Let cool and coarsely chop.
In a large saucepan heat sugar, buttermilk, butter, syrup, and salt over medium-high heat until the butter and sugar melts, about 3 to 4 minutes. Bring the mixture to a simmer, fit the pan with a candy thermometer, and cook until the temperature reaches 238º F, about 6 to 8 minutes. The mixture should be a golden color and smell slightly of caramel.
As soon as the mixture reaches 238º F, pour it into a a medium size bowl and using an electric mixer, beat on medium-high speed until the the mixture is cool and thick, about 6 minutes. The mixture should be somewhat stiff with a matte finish. Fold in the pecans and scrape the candy into the prepared pan. Smooth the top and sprinkle with the pink salt. Let stand for at least 1 hour before cutting into squares.
The candy can be stored in an airtight container for up to 1 week.