6 cups sugar
2 cups light corn syrup (Karo)
3 cups cream
4 cups pecans, crushed

Combine sugar, syrup and cream in large heavy kettle. Bring to a boil, stirring constantly. Cook until firm ball stage is reached (244-248°F on candy thermometer).

Remove from heat; beat as long as possible. Add pecans as candy hardens. Pour into buttered pans. Cut into pieces when cool.

Cooks Note: Use of a candy thermometer is recommended.

Makes 5 pounds candy.