1 c. buttermilk
1 tsp. baking soda
2 c. sugar
2 tbsp. light corn syrup
1/4 c. butter (1/2 stick)
1 c. chopped pecans

Combine buttermilk and baking soda in 3 quart heavy saucepan. Let stand 20 minutes. Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage (236-238 degrees), it will turn a medium brown color.

Remove from heat and cool to lukewarm (110 degrees). Beat until mixture loses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8 inch square pan. Cool until firm; then cut in 36 pieces. Makes about 1 1/2 pounds.