2 c. firmly packed brown sugar
1/4 c. water
2 1/2 c. mixed pecan pieces and halves
1 tbsp. butter

Combine sugar and water in 2 quart saucepan; heat to boiling, stirring constantly. Stir in pecans; cook until mixture reaches the soft ball stage (235 degrees). Remove from heat; stir in butter. Immediately drop by tablespoonfuls onto waxed paper; let stand until firm.