2 cups cream
4 cups sugar, divided
1 tsp. salt
3 cups pecans

Combine cream and 3 cups of the sugar in a 6-quart saucepan; bring to a boil over medium heat. Caramelize the remaining 1 cup sugar in an iron skillet, stirring constantly.

Pour gradually into the boiling mixture, stirring constantly. Add salt. Cook to soft ball stage (234-240°F on candy thermometer).

Cool to lukewarm; beat until creamy. Add nuts.

Drop by spoonfuls onto waxed paper, working quickly to keep the candy from hardening.

Cooks Note: Use of a candy thermometer is recommended.