1 c. whipping cream
1 lb. light brown sugar
2 c. pecan halves
2 tbsp. butter (room temperature)

Mix cream and brown sugar together in a 4-quart bowl. Microwave on High for 13 minutes (stirring while cooking isn't necessary). Candy thermometer reading should be 227°F (soft-ball stage). Quickly add pecans and butter, stirring to mix. Drop candy by teaspoons onto a sheet of foil.