Use your favorite large pot - be sure it's big enough to prevent boil-overs as the

candy does need a lot of room to bubble up.

Pour into the pot one cup of buttermilk, two cups granulated sugar, and one tea-

spoon baking soda. That's it!

Stir the mixture until the sugar is completely dissolved, then place the pot on a

low to medium burner and let the candy boil to a soft ball stage, stirring con-

stantly all the while. The mixture will turn a brownish color, but don't worry -

it's supposed to.

Once the soft ball stage is reached, (it will form a soft ball when a half-teaspoon

or so of the syrup is dropped into a cup of cold water) remove the pot from the

heat, then add two cups of pecan halves, a teaspoon of vanilla and a tablespoon of

butter.

Beat the mixture briskly until it becomes glossy and starts to get very thick.

Quickly spoon it onto greased wax paper, making little patties. If you like and

have the time before the candy hardens, you can turn the pecan halves right side

up.

Makes the patties look prettier. Let the candy completely cool before re-

moving it from the paper.

Should the mixture harden before you've had time to get it all onto the paper, re-

turn it to the heat for a few seconds, or until it is again of the right consistency.