1 1/2 c. sugar
1 c. light cream
1 1/2 c. pecans
1/3 c. molasses
1 tbsp. butter

Combine sugar, cream, molasses and butter. Bring to a boil, stirring constantly, then cook over medium heat, stirring occasionally until mixture reaches 240 degrees (35-40 minutes). Remove from heat; stir in nuts. Beat and drop by spoonsful on waxed paper.