1 cup buttermilk
1 teaspoon baking soda
2 cups sugar
3 tablespoon butter
1 teaspoon vanilla extract
2 cups pecans

line a 15 x 10 inch baking pan or cookie sheet with waxed paper. In a heavy 2 quart saucepan, combine buttermilk and soda. Using a wooden spoon, stir in the sugar. Place over medium heat and stir constantly until mixture comes to a boil. If sugar crystals form, wash down sides of pan with a wet pastry brush. Clip on candy thermometer and cook to 236 F (115C) or soft-ball stage. Remove from heat and stir in butter, vanilla, and pecans.Stir with wooden spoon until mixture is creamy. Spoon onto waxed paper making 2 inch wide patties. Cool at room temperature, and store in air-tight container.