2 c. sugar
1 tsp. baking soda
1 c. buttermilk
1/8 tsp. salt
2 tbsp. butter
2 1/2 c. pecan halves

In a large pan combine the sugar, soda, buttermilk and salt. Cook over high heat for 5 minutes (or to 210 degrees on candy thermometer), stirring frequently, scraping bottom of pan. Add butter and pecans; continue cooking, stirring constantly, scraping bottom and sides of pan until candy reaches soft ball stage (234 degrees about 5 minutes). Remove from heat and cool slightly. Beat until thick and creamy. Drop from tablespoon onto waxed paper and let cool. Makes about 18.