Almond Pecan Buttermilk Fudge

1 cup Buttermilk
1 tsp Baking soda
2 cup Sugar
2 tbl Light corn syrup
1 cup Whole almonds coarsely chopped
1 cup Pecan halves coarsely chopped
1 1/2 tsp Vanilla extract
6 tbl Butter

Combine buttermilk and baking soda in a 3 quart casserole. Stir well until soda completely dissolves. Stir in sugar and corn syrup. Add butter. Cook on HIGH 3 minutes or until boiling. Remove from microwave.

Stir fudge with a metal spoon. Place a sheet of microwave safe plastic wrap over 3/4 of casserole. If using microwave candy thermometer (PREFERRED METHOD), clip it onto open edge of casserole. Continue to cook on HIGH 14 minutes or until thermometer registers 245 degrees. If no thermometer, a small amount dropped into a glass of cold water should mass together. Let cool until thickened, about 45 minutes.

Beat in almonds, pecans and vanilla. Turn fudge out into a generously greased 8 inch square pan. Let stand 30 minutes, or until firm. Cut into 1 1/2 inch squares.