2 c. whipping cream
2 c. sugar
1 3/4 c. light corn syrup
1 c. butter
1 tsp. vanilla
1 c. pecans, chopped

Cook sugar, corn syrup, butter and 1 cup of cream. Bring to boil; when boiling, add the other cup of cream (add a little at a time to let mixture never stop constant boil). Bring to a firm ball stage, 240 degrees on candy thermometer. Remove from heat and add vanilla and nuts. Pour into greased 13x9 pan; refrigerate and cool 1 hour. Cut into 36 squares and wrap individually.