2 c. sugar
1 c. buttermilk
1 tsp. baking soda
2 tbsp. light corn syrup
1/2 stick butter, softened
1 tsp. vanilla extract
2 c. pecans

Combine first 5 ingredients in 3-quart saucepan. Cook to soft-ball stage, 240 degrees on candy thermometer, stirring constantly. Cool slightly. Add vanilla and pecans. Beat until mixture loses its gloss. Drop by teaspoonfuls onto waxed paper. Yield: 3 dozen.