3 c. brown sugar
1 c. whipping cream
2 tbsp. corn syrup
1/4 tsp. salt
1/4 c. butter
2 c. chopped pecans
1 1/4 tsp. vanilla extract

In a large, heavy saucepan over medium heat, bring brown sugar, cream, corn syrup, and salt to a boil. Stir constantly. Cook until a candy thermometer reads 234°F (soft ball stage). Stir occasionally. Remove from heat, add butter but do not stir. Cool to 150°F, about 35 minutes. Stir in the pecans and vanilla. Stir with a wooden spoon until candy just begins to thicken but is still glossy, about 5-7 minutes. Quickly drop by heaping teaspoon onto waxed paper. Spread to form 2-inch patties. Store in an airtight container.