6 cups white sugar, divided
2 cups thin cream (half & half)
1/4 tsp. baking soda
1/2 cup (1 stick) butter
2 cups (or more) broken pecans
1 tsp. vanilla

Slowly cook 4 cups of sugar and cream while caramelizing the remaining 2 cups sugar in another heavy skillet or saucepan. Stir caramelizing mixture constantly; do not scorch.

When melted, pour into boiling cream and sugar mixture in a fine stream, stirring constantly across bottom of pan. Continue stirring and cooking until soft ball stage (238°F on candy thermometer).

Remove from heat; immediately add baking soda and stir until dissolved. Add butter and stir until melted.

Let cool for 30 minutes to room temperature. Then beat mixture until dull; add nuts and vanilla. Pour into buttered pan.

Cooks Note: Use of a candy thermometer is recommended.

Makes 5 to 6 pounds.