2 cups granulated sugar
1 teaspoon baking soda
1 cup buttermilk
Pinch of salt
2 tablespoons butter
2 1/3 cups broken pecans or walnuts
5 tablespoons bourbon

Combine sugar, baking soda, buttermilk and salt in large saucepan. Cook, stirring frequently, until candy thermometer registers 210 degrees F.

Add butter and pecans. Cook, stirring constantly, to 230 degrees F.

Remove from heat and stir in bourbon; cool one minute. Beat by hand until mixture begins to thicken (about 5 minutes). Drop by tablespoon onto wax paper; let stand until firm.