1 c. sugar
3/4 c. dark corn syrup
1/2 c. butter
1 c. half and half (light cream)
1/2 c. broken pecan meats
1/2 tsp. vanilla

Combine sugar, syrup, butter, and 1/2 cup of the cream. Bring to a boil, stirring constantly. Add remaining 1/2 cup of cream and cook slowly to a very hard ball stage. Remove from heat, add nuts and vanilla. Pour into a greased 8 inch square pan. Cut when still warm. Wrap caramel squares in waxed paper. Keep in airtight container. Makes 36 pieces.