2 c. packed brown sugar
1 c. light cream
2 tbsp. butter
2 c. pecan halves & pieces, mixed

In 2 quart saucepan combine sugar and cream; mix well. Bring to boiling over medium heat, stirring constantly. Cook and stir to soft ball stage, 238 degrees. Remove from heat and add butter. Stir in pecans. Beat about 1 minute or until candy just begins to lose its gloss. Drop by tablespoons onto waxed paper, shaping into patties with back of spoon. If the candy becomes too stiff to drop, add a little hot water to make the right consistency. Makes 24 pieces.