2 c. sugar
1 tsp. baking soda
1 c. buttermilk
1/8 tsp. salt
2 tbsp. butter
2 1/2 c. pecans
1/2 tsp. vanilla

In a large (3 1/2 quart) heavy saucepan combine sugar, soda, buttermilk and salt. Cook over high heat about 5 minutes (or to 210 degrees on candy thermometer). Stir often and scrape bottom of pan. Mixture will foam up; add butter and pecans.

Over medium heat, continue cooking, stirring constantly and scraping bottom and sides of pan until candy reaches soft ball stage (234 degrees). Remove from heat and cool slightly. Add vanilla and beat until thick and creamy. Drop from tablespoon onto buttered waxed paper. Let cool.