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

In a large kettle, combine first 4 ingredients. Cook over high heat, 5 minutes or to 210 degrees, being sure to stir frequently and to scrape bottom and sides of pan. Add butter and pecans. Cook, stirring constantly and scraping bottom and sides of pan until a little mixture forms a very soft ball in cold water, about 5 minutes or to 230 degrees.

Remove from heat. Cool slightly (just a minute or two). Beat until creamy and thickened. Drop quickly, by tablespoon, onto alum, foil or onto greased cookie sheet.