2 c. sugar
1 lb. sweet cream butter
2 tsp. vanilla
2 c. white Karo syrup
2 c. whipping cream
7 c. whole pecans

Cook sugar and corn syrup to 245 degrees. Remove from heat and add butter, stir until butter is dissolved. Add 2 cups whipping cream slowly. Return to heat and cook to 242 degrees, stirring constantly. Add vanilla and pecans. Drop on lightly buttered foil. When cool, wrap pieces in plastic wrap.