2 c. sugar
2 c. white Karo Syrup
1 stick butter
2 c. whipping cream
2 tsp. vanilla
8 c. pecan halves

Cook first two ingredients together using candy thermometer until reaches 245°F. Remove from heat. Add one whole stick of butter and stir until dissolved. Add 2 cups whipping cream slowly. Return to heat and cook until temperature reaches 242°F, stirring while cooking.

Remove from heat and add 2 teaspoons vanilla, 8 cups pecan halves and mix well. Drop by spoonfuls on 2 large slightly buttered cookie sheets. When cool wrap each piece in Saran Wrap.