1 qt. whipping cream
1 lb. butter
1 lb. brown sugar
1 pt. dark Karo
2 lbs. chopped pecans
Dipping chocolate

St. Andrews is located in Roswell, New Mexico. Every years these confections are sold there during a fund-raising event.

In a heavy bottomed pot, pour half of the whipping cream.

Add butter, Karo syrup, and sugar.

Bring the mixture to full rolling boil. Slowly stir in the remaining half of the cream as the boiling continues.

Cook until a candy thermometer reads 230°F.

Remove from stove.

Stir in the pecans and pour mixture onto a buttered shallow rimmed baking sheet or onto a marble slab which has been oiled.

Allow to sit overnight before cutting into squares.

Dip squares in tempered chocolate or Baker's Dipping Chocolate.

Makes 5 pounds.