2 cups cream (1 pint)
4 cups whole milk (1 quart)
4 cups white sugar
2 cups light corn syrup (Karo)
dash of salt
2 cups pecans

Combine cream and milk in a large bowl.

In large cooking utensil put sugar, syrup, salt and 2 cups of milk-cream mixture. Cook and stir constantly until it reaches soft ball stage (234-240°F on candy thermometer).

Add 2 cups milk-cream mixture. Cook to firm ball stage (244-248°F on candy thermometer). Add remaining milk-cream mixture. Cook to hard ball stage (250-266°F on candy thermometer).

Add nuts; stir. Pour at once into buttered pan. Set in cool place for 1 to 2 hours. Cut into squares; wrap in waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 25 squares.