3 cups white sugar, divided
1 cup light cream
1/8 tsp. baking soda
4 tbsp. (1/2 stick) butter
1 tsp. vanilla
2 cups broken pecans

Caramelize 1 cup of the sugar in a heavy skillet. Mix remaining 2 cups sugar with cream. Add the caramelized sugar. Cook to soft ball stage (234-240°F on candy thermometer), stirring constantly.

Remove from heat; add baking soda and stir vigorously. Let cool for 10 minutes.

Add butter and vanilla. Stir until creamy. Blend in pecans. Turn into well buttered 8x8x2-inch pan. Cut in squares.

Cooks Note: Use of a candy thermometer is recommended.