1/3 cup buttermilk 1/2 cup butter 1 cup light brown sugar 2 cups confectioners' sugar 1 cup pecans, finely chopped 1/4 cup pecans (optional)
Heat buttermilk and butter. Add sugars. Bring to a boil and continue boiling until the soft ball stage is reached. Add finely chopped pecans and beat until of spreading consistency. After the cake is iced, sprinkle 1/4 cup pecans over top if desired.
