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

In heavy saucepan, combine sugar, soda, buttermilk and salt. Cook over high heat about 5 minutes (or to 210 degrees on candy thermometer). Stir often and scrape sides of pan and bottom. Mixture will foam up. Add pecans, continue cooking and stirring over medium heat until candy reaches soft ball stage (234 degrees on candy thermometer). Remove from heat and cool slightly 2 minutes. Beat with spoon until thick and creamy. Drop tablespoon of mixture onto sheet of aluminum foil or wax paper. Let cool. Decorate with remaining pecan halves. Makes 20 pralines.