2 c. sugar
3/4 c. butter
1 3/4 c. white corn syrup
1 pt. coffee cream
1/2 tsp. vanilla
1 c. broken pecan nuts

Place 1/2 pint of the cream, all the syrup and sugar in pan on a very slow fire, stirring constantly until finished. When mixture is boiling hard, add remaining cream and butter slowly so that candy does not stop boiling. Cook slowly until candy makes a firm ball when dropped in cold water, or until temperature reaches 246-248 degrees if you are using a candy thermometer. This takes over an hour.

Sprinkle nuts on the bottom of a buttered 9x13 pan. Add vanilla to mixture and pour over nuts. Let stand overnight, then cut in bite-size pieces and wrap in aluminum foil. We take the mixture out of the pan in strips and place them on a cutting board. Using a sharp knife and a hammer the strips are easily cut into pieces.

Makes about 2 1/2 pounds.