INGREDIENTS

  • 1 cup pecans
  • 2 cups sugar
  • 1 cup buttermilk
  • ½ cup unsalted butter, cut into pieces
  • 1 tablespoon honey
  • ⅛ teaspoon kosher salt
  • Flaky sea salt

SPECIAL EQUIPMENT

  • A sweet thermometer

NUTRITIONAL INFORMATION

Calories (kcal) 170 Fat (g) 11 Saturated Fat (g) 4 Cholesterol (mg) 15 Carbohydrates (g) 21 Dietary Fiber (g) 1 Total Sugars (g) 20 Protein (g) 1 Sodium (mg) 30

PREPARATION

  • Preheat oven to 180°. Line a 45 x 115 cm 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 138° (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.