1 c. buttermilk
2 c. sugar
1 c. packed dark brown sugar
1 tsp. baking soda
1/8 tsp. salt
2/3 c. light corn syrup
2 tsp. vanilla
2 tbsp. butter, melted
1 1/2 c. pecan halves
1 tsp. hot water

In a 4 quart saucepan, cook buttermilk, sugar, brown sugar, baking soda, salt, and corn syrup over medium low heat, stirring occasionally. Insert candy thermometer into mixture and heat to 230 degrees or soft ball stage. Remove from heat. Mix vanilla and butter together and add to sugar mixture. Blend until thick. Add pecans and beat until creamy and thick. Stir hot water into mixture and drop by tablespoon onto waxed paper. Cool 1 1/2 to 2 hours before wrapping individually in clear plastic wrap.