3 cups sugar
1/2 cup light corn syrup (Karo)
1 cup heavy cream
1 cup chopped pecans

Combine sugar, syrup and cream. Stir until sugar is dissolved. Cook over medium heat to soft ball stage (236-238°F on candy thermometer).

Remove from heat. Cool slightly. Beat until stiffened. Add nuts.

Pour candy into buttered pan. Cut when cool.

Note: To bring out fullest flavor, season by storing in an airtight container for 1 week or even a month.

Cooks Note: Use of a candy thermometer is recommended.

Makes 64 (1-inch) cubes.