2 c. firmly packed brown sugar
1 c. whipping cream
1/4 c. water
2 tbsp. butter
1 tsp. vanilla
Dash of salt
1 c. coarsely chopped nuts

Combine sugar, cream and water in heavy saucepan. Bring to a boil stirring constantly. Reduce heat to medium and cook, stirring occasionally, until it reaches soft ball stage.

Remove from heat and stir in butter and vanilla and salt. Beat with a wooden spoon until mixture is creamy. Quickly stir in pecans. Working rapidly, drop by the tablespoon full on greased wax paper.