Instructions: In large sauce pan combine sugar, soda, buttermilk and salt. Cook over high heat for five minutes or to 210 degrees on candy thermometer. Stir frequently scraping bottom of pan. Add butter and pecans. Continue cooking, stirring frequently while constantly scraping bottom of pan until thermometer reaches 234 degrees. Remove from heat and cool slightly. Beat until thick and creamy. Drop by tablespoon on wax paper and cool.

Makes about 24 pieces.

Peggy Says: My husband has made these every Christmas for many many years. They do not last very long as the kids love them.

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