Combine sugar, buttermilk, and soda in a large saucepan. Cook over low heat to soft ball stage (236 degree F. on candy thermometer). Remove from heat and cool for 5 minutes. Add vanilla and Texas pecans. Beat until slightly thickened. Drop by teaspoonful onto waxed paper.
Cook sugar, brown sugar, salt, cream, and corn syrup until mixture forms a soft ball when dropped in cold water. Remove from fire. Add butter. Cool. Beat until creamy, turn out on pastry board dusted with powdered sugar. Knead until firm. Shape into roll and roll in Texas pecans. Press nuts firmly into candy. Keep in a cool place until firm enough to slice.
Mix margarine, Texas pecans, sweetened condensed milk, coconut, and powdered sugar. Drop small pieces on waxed paper. Refrigerate for 4 hours. Melt in double boiler chocolate chips and paraffin and mix together well. Using a toothpick, dip each piece into melted chocolate chips and paraffin.
Cream butter and sugar. Add egg, unsweetened chocolate, and vanilla. Mix well. Sift flour, baking powder, and salt. Stir into creamed mixture. Add Texas pecans. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees F. for 10 minutes. Yield: 1½ dozen.
Combine sugar, brown sugar, milk, butter, and salt in saucepan. Bring to a rolling boil. Add Texas pecans. Continue cooking to the soft ball stage. Remove from heat. Stir until the candy looks creamy. Spoon out onto waxed paper to cool.
TEXAS AGRICULTURAL PRODUCTS
FOR FREE RECIPES AND INFORMATION
ABOUT TEXAS FOOD AND FIBER PRODUCTS WRITE:
REAGAN V. BROWN, COMMISSIONER
TEXAS DEPARTMENT OF AGRICULTURE
P.O. BOX 12847, CAPITOL STATION
AUSTIN, TEXAS 78711
M-62-510R-5/79 Revised