2 cups dark brown sugar
1/2 cup heavy cream
pinch of salt
1 tbsp. butter
1 tsp. vanilla
2 cups pecans

Cook sugar, cream and salt for 4 to 6 minutes or until mixture forms a soft ball in cold water (234-240°F on candy thermometer).

Add butter and vanilla; beat until creamy and slightly thick. Add pecans.

Drop by spoonfuls on waxed paper.

Note: If mixture becomes too thick, add 1 teaspoon of cream.

Makes 18 servings.