2 c. packed dark brown sugar
2 c. pecan halves or pieces
1 c. light cream
2 tbsp. butter

In saucepan combine sugar and cream, mix well. Bring to boil over medium heat. Cook and stir to 238 degrees or soft ball form when dropped into cold water. Remove from heat, add butter. Stir in pecans.

Beat 1 minute or until candy just begins to lose its gloss. Drop onto waxed paper. If candy becomes too stiff to drop, add a little hot water. Makes 24.