2 c. dark brown sugar (1 box)
1 c. light cream
2 tbsp. butter
2 c. coarsely chopped pecans

Mix sugar and cream together and cook over medium heat until candy forms a ball when a small amount id dropped in a cup of cold water, or an inserted candy thermometer registers 238 degrees. Remove from heat and stir in butter and pecans. Stir until mixture thickens enough to drop by spoonfuls onto buttered cookie sheet to cool. Store in covered container.