3 cup sugar
1 pinch of salt
3/4 cup white corn syrup
2 cup pecan halves
1 teaspoon baking soda
1 cup buttermilk
2 tablespoon butter
In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees).
Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth.
Variation: Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.
Source: ‘EM Horns cookbook, The Ex-students Association,
44 – 48 candies