1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup buttermilk
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1 cup whole pecans
1/2 teaspoon orange zest
4 slices bacon, cooked crisp and crumbled-make using the microwave for crispier bacon.
Again using a heavy bottomed deep saucepan, combine the sugars, buttermilk, baking soda and salt. Cook slowly over medium to medium high heat for about 20 minutes till the thermometer measures 240 degrees.
Remove from the heat and add the butter, vanilla, pecans, orange zest and bacon. Beat the mixture like the dickens using a wooden spoon until it gets smooth and creamy. Just be careful as the mixture is hot and you dont’ want to burn yourself. Drop by teaspoons onto waxed paper or a silicone mat. Let stand for about 30 minutes till cool and firm. Store in an airtight container with wax paper between layers.
courtesy of: Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook, by Martha Hall Foose | A Yankee in a Southern Kitchen