Prepare 13 x 9 pan by buttering the inside (or using nonstick spray). Sprinkle becans evenly across the bottom. Set aside.
In a bowl combine sugar, brown sugar, flour, cinnamon, and salt. Then, using a pastry blender, incorporate the butter into the mixture in a method similar to making a pie crust. Alternatively, melt the butter and combine with dry ingredients.
Set aside one cup of this mix for topping. This is a good place to stop if you want to do evening prep and morning baking (refrigerate the sugar and flour mix).
Preheat oven to 350 degrees. Add eggs, buttermilk, and baking soda to the dry ingredients - mix only enough to combine thoroughly and moisten all ingredients. Pour over the pecans in the prepared pan, then sprinkle the one cup of reserved topping over the top.
Bake at 350 degrees for 30-33 minutes, or until golden brown and a toothpick inserted comes out clean.
Notes: If you don''t have buttermilk, put a tablespoon of vinegar in your mixing cup, then fill up to one cup with regular milk. It will sour the milk to the taste and consistency of buttermilk. This recipe can from my early-married Turnpike friend, Charlotte Dudney.
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 111 (33%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 41.7mg||13 %|
|Sodium 4218.1mg||145 %|
|Potassium 125.5mg||3 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 54.3g|
|Protein 4.1g||6 %|
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Calories per serving: 341
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