- 2 cups Isomalt
- 1 teaspoon baking soda
- 1 cup buttermilk
- Pinch of salt or salt substitute
- 2 tablespoons margarine
- 2-1/3 cups pecan halves
- 64 perfect pecan halves (unbroken)
- In a large kettle (about 8 quarts), combine Isomalt, baking soda, buttermilk and salt or salt substitute. Cook over high heat 5 minutes, being sure to stir frequently and to scrape bottom and crevices of kettle. Cook to 234 degrees F. on a candy thermometer. Remove from heat. Add margarine and 2-1/3 cups pecan halves. Cook stirring continuously to soft ball stage. Remove and let stand just a minute or two. Then with a spoon, beat until thickened and creamy.
- Immediately drop by 2" tablespoonfuls onto waxed paper or a cookie sheet. Dot with perfect pecans. Press pecan into each piece of candy.
Recipe Yield: Servings: 64 (Serving = 1 piece)
Nutritional Information Per Serving:
Fat: 3.89 grams
Sodium: 23.7 milligrams
Cholesterol: .134 milligrams
Protein: .531 grams
Carbohydrates: 1 grams
Content Continues Below ⤵ ↷
Source: The Diabetic Dessert Cookbook
Book Title: The Diabetic Dessert Cookbook
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