1.    Preheat oven to 250 degrees.
2.    Toast pecans at 250 degrees for 30 minutes.
3.    Add to heavy 3 quart saucepan sugar,
       buttermilk, margarine, vanilla, baking soda,
       & corn syrup.
4.    Bring to a boil over medium heat.  Stirring
       frequentley for 6-8 minutes or until candy
       thermometer registers 238 degrees (softball
       stage).  Remove from heat.
5.    Stir in toasted pecans.
6.    Beat mixture with a wooden spoon for 3
       minutes or until mixture begins to thicken.
       Working rapidly, drop by tablespoons onto
       wax paper.
7.    Let stand until firm.

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