2 1/2 c. sugar
1 tsp. baking soda
1 c. buttermilk
1/4 tsp. salt
3 tbsp. butter
2 1/3 c. pecan halves
2/3 c. perfect pecan halves

Use a large pan and mix first 4 ingredients. Put candy thermometer in place. Cook over high heat 5 minutes or to 210°F, stirring frequently and scraping bottom. Add butter and 2 1/3 cup of pecan halves. Cook, stirring continuously, and scraping bottom and sides of pan, until a little mixture dropped in cold water forms a very soft ball (about 5 minutes). Remove from heat. Stand by while mixture cools slightly; just a couple of minutes. Then, beat with spoon until thickened and creamy. Immediately drop by tablespoonfuls onto waxed paper or aluminum foil. Dot each piece with a perfect pecan half.