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 in a deep 3-quart saucepan; mix well with a wooden spoon. Add cream; bring to a boil, stirring carefully.

Reduce heat; cook to soft ball stage (234-240°F on candy thermometer), stirring constantly.

Remove from heat; add butter. Add pecan halves; beat until thick enough to drop from spoon. Drop on waxed paper; cool.

Variation: Evaporated milk may be substituted for cream.

Cooks Note: Use of a candy thermometer is recommended.

Makes 2 dozen.