2 cups sugar
3/4 tsp. baking soda
1 cup light cream
1 1/2 tbsp. butter
2 cups pecan halves

Combine sugar and baking soda; stir in cream carefully. Bring to a boil over medium heat, stirring occasionally.

Reduce heat; cook and stir to soft ball stage (234-240°F on candy thermometer).

Remove from heat; add butter immediately. Add pecans. Beat mixture until thick, about 2 to 3 minutes.

Drop from metal spoon on waxed paper.

Tip: If necessary, add a little hot water.

Cooks Note: Use of a candy thermometer is recommended.

Makes 24-30 patties.