2 c. sugar
1 tsp. baking soda
1 c. buttermilk
1/8 tsp. salt
2 tbsp. butter (not diet or low-fat)
2 1/2 c. pecan halves

Mix sugar, soda, buttermilk and salt in a 3 1/2-quart saucepan. Cook over high heat to 210°F on a candy thermometer, about 5 minutes. Stir frequently, being sure to scrape the bottom of the pan. Add the butter and pecans. Stir constantly, scraping the bottom and sides of the pan while cooking over medium heat. It should read 234°F on candy thermometer (or test it for soft-ball stage). This means drop a little mixture in a glass of water to form a soft ball. Remove from heat and cool for about 2 minutes. Using a spoon, beat until thick and creamy. Then drop a tablespoon mixture on waxed paper or foil.

Makes about 20.