3 c. white sugar
1 tsp. baking soda
1 c. buttermilk
3/4 c. white corn syrup
2 tbsp. butter
2 c. pecans

Put first four ingredients in a 4 quart heavy pan. Bring to a boil over medium heat, stirring constantly. Cook to a soft ball when tested in very cold water, or 234 degrees on a candy thermometer. If cold water is used, be sure it's a firm soft ball. Remove from heat and add butter and pecans, beating until thick enough to drop on pieces of wax paper.