1/2 cup (1 stick) butter
1 1/2 cups sugar
2/3 cup buttermilk
3/4 tsp. baking soda
pinch of salt
3/4 tsp. vanilla
1 1/2 cups chopped pecans

Note: Must have a candy thermometer.

Butter a 9x9-inch dish. Butter a 3 or 4-quart microwavable glass bowl.

Add butter, sugar, buttermilk, baking soda and salt. Cover with Cling-film or Saran Wrap (leaving an air space). Microwave on medium-high (power level 7) for 7 minutes. Remove wrap; stir. Return to microwave and cook on same setting for 10 1/2 minutes. Test with candy thermometer until 236°F, not higher than soft-ball stage.

Add vanilla. Beat with electric mixer until it begins to thicken. Add pecans and pour into 9x9-inch buttered dish. Chill and cut.