5 lbs. shelled pecans
2 c. sugar
1 c. cream (Pet or Carnation)
2 tbsp. butter
2 tbsp. vanilla extract

Combine 2 cups sugar and 1 cup of cream in a medium saucepan. Cook under a low flame, stirring constantly to avoid sticking. Cook until brittle. Add pecans, butter and vanilla. Continue cooking. Drop small amount in a glass of cold water to see if it balls up. If so it is ready. Pour in a pan to cool. Cut into squares and serve.