2 c. granulated sugar
1 tbsp. baking soda
1 c. buttermilk (or cream)
2 tbsp. butter
Pinch of salt
2 1/2 c. pecan halves

Use a large heavy pan. Combine sugar, soda, buttermilk and salt. Cook briskly, stirring frequently, 5 minutes or 210 degrees on candy thermometer. Add butter and pecans. Stir continuously for 5 minutes or 230 degrees or soft ball stage. Remove from heat, cool slightly (1 or 2 minutes). Beat until thick and creamy. Immediately drop by spoon on waxed paper or cookie sheet.