3 c. sugar
1 1/2 c. whipping cream
1 c. white corn syrup
1 c. coarsely chopped pecans or walnuts
1/2 c. maraschino cherries, halved and well drained

Combine sugar, cream and syrup in a large heavy kettle (I use 4 quart pressure cooker kettle) and cook at medium heat, stirring until sugar is dissolved. Then continue cooking at low-medium heat until a spoon of candy dropped into cold water is formed into firm, soft ball, 20-30 minutes. The mixture will be a light caramel color. Set aside until the bottom of the kettle is cool enough to rest on your lap. Add nuts and cherries. Beat or stir with a large heavy spoon until shine disappears, another 20 minutes or more. Turn into 13x9 inch buttered pan and allow it to set. Cut into pieces. This keeps very well when stored in tightly covered tins.