4 c. pecan pieces
1/4 c. whipping cream
1/4 c. light corn syrup
1/4 c. water
1 c. sugar
1/2 c. butter
1/3 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla

Butter a 15x10 inch pan and set aside. Preheat oven to 200 degrees. Place pecans in a 9x13 inch baking pan. Keep warm in oven while candy is cooking.

In a heavy 2 quart saucepan combine cream, corn syrup, water and sugar. Heat over a medium high heat, stirring constantly until mixture comes to a boil. Continue cooking until hard crack stage is reached (300 degrees). Stir in butter and continue cooking syrup to 285 degrees or soft crack stage.

Remove from heat, stir in salt, baking soda and vanilla. Add warm pecans and stir until nuts are well coated. Pour onto baking sheet. Using 2 forks and working quickly, separate brittle into fairly large pieces. Allow to cool completely. Yields 30 pieces. Note: Candy improves with a few days aging. Keep in airtight container.

Note: If sugar crystals form on the sides of the saucepan wash down the sides of the pan with a wet pastry brush.