2 1/2 c. granulated sugar
1 tsp. baking soda
1 c. buttermilk
1/4 tsp. salt
3 tbsp. butter
2 1/3 c. pecan halves
2/3 c. perfect pecan halves

Use large pan (8 quarts) and mix first four ingredients. Put candy thermometer in place. Cook over high heat 5 minutes or to 210 degrees, stirring frequently and scraping bottom. Add butter and 2 1/3 cups nuts. Cook, stirring continuously and scraping bottom and sides of kettle, until a mixture in cold water forms a very soft ball (about 5 minutes or to 230 degrees).

Remove from heat. Stand by while mixture cools slightly (a minute or two). Then beat with spoon until thickened and creamy. Immediately drop by tablespoonfuls onto waxed paper, aluminum foil or greased cookie sheets. Dot with 2/3 cup pecan halves.