1/2 cup buttermilk
1/2 teaspoon baking soda
2 cups firmly packed light brown sugar
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1 cup chopped pecans, toasted
1 teaspoon vanilla extract
In a large heavy saucepan, stir together buttermilk and baking soda
until blended. Add brown sugar, butter and corn syrup.
Attach a candy thermometer to pan, making sure therm doesn't touch
bottom of pan. Cook, stirring constantly, over medium-high heat
8 to 10 minutes
or until mixture reaches soft-ball stage (around 234 degrees).
Cool 10 to 12 minutes.
Beat with a wooden spoon 4 to 5 minutes or until mixture thickens slightly.
Stir in pecans and vanilla. Working rapidly, drop by rounded teaspoonfuls
onto lightly greased
waxed paper. Let stand until firm.
Makes about 2 dozen candies.