1 cup brown sugar, packed
1 cup light corn syrup
2 sticks (1/2 pound) butter
1 tsp. vanilla
2 1/2 cups chopped pecans
1 cup either whipping cream or half and half

Cook sugar and corn syrup together until candy thermometer reaches 245°F. Remove from heat and add butter. Stir until dissolved. Add whipping cream slowly. Return to heat and cook until candy thermometer again reaches 245°F, stirring constantly. Add vanilla and pecans. Drop on foil that has been buttered. When cool, wrap in plastic wrap.

Makes about 40.