6 c. sugar
1/2 c. coffee cream or half and half
1 c. Milnot
1 sm. bottle white Karo syrup

Cook until it boils. Add 1/2 pound butter and cook until forms a firm ball, 15 or 20 minutes. (It takes quite a while to cook this - do not undercook, as it will not turn to sugar if cooked too long.) Add 2 cups pecans and pour into a 9x13 pan.