2 c. sugar
1 c. cream (20% butterfat)
1 c. sugar
1/4 c. butter
4 1/2 c. pecans

Caramelize 1 cup sugar in skillet. Combine 2 cups sugar and cream in medium saucepan; bring to a boil. Pour caramelized sugar very slowly into boiling cream mixture, stirring constantly. Cook to soft ball stage (234 degrees). Remove from heat; add butter and pecans. Beat by hand until candy holds together and loses its gloss. Drop by spoonfuls onto buttered waxed paper. These are wonderfully creamy!