4 c. white sugar
2 c. white Karo syrup
1 pt. cream
1 qt. whole milk
2 c. chopped pecans
Dash of salt

Combine cream and milk in a large bowl. In a large size cooking pan, put sugar, syrup, salt and 1 pint of milk-cream mixture. Cook and stir constantly until it reaches soft ball stage. Add 1 pint milk-cream mixture. Cook to firm ball stage. Add remaining pint of milk-cream mixture. Cook to just past firm ball stage, not quite to hard ball stage. Add nuts. Set in cool place 1 to 2 hours. Cut into squares. Wrap in wax paper. Makes 25.