3 c. sugar
1 c. light cream
1/8 tsp. baking soda
1/4 c. butter
1/2 tsp. vanilla
1 c. broken pecans

In heavy skillet melt 1 cup sugar over low heat until melted and caramel- colored; stir constantly. Pour slowly into large saucepan with remaining sugar and cream. Cook and stir until mixture reaches firm-ball stage or until candy thermometer registers 246 degrees. Remove from heat; add soda. Stir vigorously.

Add butter; cool 10 minutes. Add vanilla; beat until mixture stiffens and begins to lose its gloss, about 5 minutes. Blend in nuts. Spread in buttered 8 x 8 x 2 inch baking pan. Cut in squares when cool. Makes 3 dozen squares.