6 c. sugar
2 c. half and half
1/4 tsp. vanilla
3 to 4 c. broken pecans
1/4 tsp. baking soda
1 stick butter

Heat over low heat. 2 cups sugar in a heavy iron skillet. Put 4 cups sugar and cream in deep heavy pan. Stir sugar constantly in skillet until it becomes a light brown syrup (takes about 20 to 30 minutes). Don't let it smoke or turn a dark brown. When the sugar starts melting put the pan over low heat and let simmer while sugar is melting. Object is to bring cream and sugar to a boil at the same time the sugar completely melts. After sugar has melted pour a fine stream of syrup into the heavy pan stirring constantly to blend. Cook and stir until reaches a firm ball stage or 250 degrees on candy thermometer. Remove from heat, stir in soda and stir vigorously as it foams. Add butter and stir until it melts, add vanilla. Let set for about 15 to 20 minutes, stirring occasionally. Then stir until the candy has a dull look. Fold in nuts, put in a buttered dish (9 x 13 inch). Cut while still slightly warm.