2 c. granulated sugar
3/4 tsp. baking soda
1 c. light cream
1 1/2 tbsp. butter
2 c. pecan halves

Combine sugar and baking soda in 3 1/2 quart saucepan; mix well. Stir in cream. Bring to boiling over medium heat, stirring constantly. Reduce heat, cook and stir to soft ball stage (234°F - mixture caramelizes slightly).

Remove from heat; add butter. Stir in pecans; heat until thick, 2 or 3 minutes. Drop form tablespoons onto waxed paper. (If candy becomes too stiff, add a tbsp. of hot water.)