Pecan Buttermilk Fudge
Recipe from Bon Appetit*
1 cup pecans
2 cups sugar
1 cup buttermilk
½ cup (1 stick) unsalted butter, cut into pieces
1 tablespoon honey
⅛ teaspoon salt
Flaky sea salt (such as Maldon)
Preheat oven to 350°. Line a 9×5” 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 salt in a medium saucepan over medium-high heat, stirring occasionally, until butter and sugar are melted, about 3 minutes. Bring mixture to a simmer and cook, stirring occasionally. Use a thermometer to monitor the temperature; when the thermometer registers 238° (this takes 6-8 minutes, and the mixture will be pale golden and smell faintly of toffee), immediately remove from heat. 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. Fudge can be made 1 week ahead. Store tightly wrapped at room temperature.
*I have, however, adapted the wording.