2 c. cream
2 c. sugar
1/2 tsp. vanilla
1 3/4 c. light corn syrup
3/4 c. butter
2 c. chopped pecans

Put 1 cup cream, syrup and sugar in pan over low heat; stirring constantly. When mixture is boiling, add remaining cream and butter slowly so that candy doesn't stop boiling. Cook slowly until firm ball stage 245-248. Add nuts and vanilla. Pour into buttered pan and let stand until cool, 6-8 hours. If it gets too firm to cut, put pan over flame for a few seconds. Use metal pan.