Instructions: Mix sugar, soda, buttermilk and salt in a 31/2-quart saucepan. Cook over high heat to 210 degrees on a candy thermometer, about 5 minutes. Stir often, scraping bottom of pan. The mixture will foam up. After 5 minutes, add butter and pecans. Stir constantly, scraping bottom and sides of pan while cooking on medium heat to 234 degrees on a candy thermometer.

Or test for soft-ball stage by putting 1/2 teaspoon into cool water. Using your fingers, form mixture into a ball and pick it up. If it flattens instantly, its ready. Remove from heat; cool about 2 minutes. With a spoon, beat until thick and creamy, then drop by tablespoons onto waxed paper or foil. Let candy cool completely.

Makes about 60 pieces.

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