Step 1

Line 2 large baking sheets with waxed paper and set aside.

Step 2

In a large (5 qt or larger) pot, bring the buttermilk, sugar, corn syrup, baking soda and salt to a boil over medium heat.

Step 3

Stir continuously until the sugar has dissolved and the mixture reaches 236F (soft ball stage).

Step 4

Note that the baking soda causes the mixture to foam and rise as it begins to boil so be careful.

Step 5

Once the mixture has reached the softball stage, remove from heat and stir in pecans, vanilla, and butter.

Step 6

Beat by hand until the mixture begin to hold it's own shape. It will be thick and creamy. This can take awhile. It helps to have a partner in the kitchen to hand this task off to :)

Step 7

Once the mixture thickens, quickly drop by spoonfuls onto the waxed paper to. Let cool.

Step 8

Store in airtight containers for up to 2 weeks.