PECAN BUTTERMILK FUDGE

Pecan Buttermilk Fudge image

Provided by Alison Roman

Yield Makes 16 servings

Number Of Ingredients 9

1 cup pecans
2 cups sugar
1 cup buttermilk
1/2 cup (1 stick) unsalted butter, cut into pieces
1 tablespoon honey
1/8 teaspoon kosher salt
Flaky sea salt (such as Maldon)
Special equipment:
A candy thermometer

Steps:

Preheat oven to 350°F. Line a 9x5" loaf pan with parchment paper, leaving a generous overhang on long sides; set aside.
Toast pecans on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened in color, 8-10 minutes. Let cool, then coarsely chop.
Heat sugar, buttermilk, butter, honey, and kosher salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes. Fit saucepan with thermometer, bring mixture to a simmer and cook, stirring occasionally, until thermometer registers 238°F (mixture will be pale golden and smell faintly of toffee), 6-8 minutes.
Immediately pour mixture into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be stiff and matte), 5-8 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth top and sprinkle with sea salt. Let sit at least 1 hour before cutting into pieces.
DO AHEAD: Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.