Instructions: Place sugars, buttermilk, cinnamon, baking soda and butter in a heavy-bottomed pot over medium-high heat. Bring to a boil, stirring frequently.

Cook until mixture reaches the soft ball stage (about 235 degrees on a candy thermometer; when a bit of the mixture dropped into a glass of cold water forms a ball that flattens when removed from the water). Remove from heat. Add vanilla. With a wooden spoon, beat mixture until thick and creamy. Stir in pecans. Drop by tablespoonful onto waxed paper. Cool.

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