2 1/2 c. granulated sugar
1 tsp. baking soda
1 c. buttermilk
1 tsp. salt
3 tbsp. butter
2 c. almonds

In large pan, mix first 4 ingredients. Put candy thermometer in place. Cook over high heat 5 minutes or to 210 degrees; stir frequently and scrape bottom. Add butter and almonds. Cook, stirring and scraping bottom and sides until 210 degrees. Remove from heat and cool a couple of minutes. Beat and beat until thick and creamy. Drop by tablespoon on waxed paper and allow to harden. Wrap and serve.