3 c. sugar
1 c. butter
1 c. buttermilk
2 tbsp. light corn syrup
1 tsp. baking soda

In saucepan over medium heat; bring mixture to boiling point, stirring constantly. Set candy thermometer in place and continue cooking, stirring occasionally until temperature reaches 238 degrees or until small amount form a ball in cold water. Pour mixture in large bowl with mixer at high speed; beat icing until spreading consistency, about 7 minutes. Fold in 1 cup finely chopped pecans.