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Yield 2 1/2 dozen


  • 3 cups firmly packed light brown sugar
  • 1 cup whipping cream
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup butter or margarine
  • 2 cups chopped pecans
  • 1 teaspoon vanilla extract

How to Make It

  1. Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, stirring mixture constantly. Cook, stirring occasionally, 6 to 8 minutes, or until a candy thermometer registers 236° (soft ball stage).

  2. Remove mixture from heat, and add butter (do not stir). Let stand until candy thermometer reaches 150°. Stir in pecans and vanilla, using a wooden spoon; stir constantly until candy begins to thicken.

  3. Drop by heaping teaspoonfuls, working rapidly, onto wax paper. Let stand until firm.