4 c. pecans, chopped
1/4 c. water
1/4 c. white Karo syrup
1/2 c. heavy whipping cream
1 c. sugar
1 tsp. vanilla
1 sq. butter, softened
1 tsp. baking soda

Spread the pecans on a cookie sheet and place in a 250 degree oven to warm. Butter the bottom on another cookie sheet and set aside. Into an 8 ounce measuring cup pour the water, syrup and whipping cream. Pour this cup of ingredients into a heavy saucepan and carefully add the cup of sugar to the center of the liquid so no sugar gets on the sides of the pan. Turn heat to medium high, insert candy thermometer. Cook to 275 degrees, stirring constantly with a wooden spoon.

Remove from heat and add vanilla and 1 square of softened butter. Stir in and then return to stove and cook to 285 degrees. Turn off heat, stir in baking soda and add warm nuts and mix thoroughly. Candy will form a ball or lump in the pan. Place it on the buttered cookie sheet and spread out with 2 forks until it covers the entire surface. Cool and break into pieces.