2 c. whipping cream
2 c. granulated sugar
2 c. light corn syrup
1/2 tsp. salt
1/3 c. butter
1 tsp. vanilla
1/2 c. pecans, chopped
Using a large, heavy pan, heat cream to lukewarm.
Remove 1 cup of the cream and reserve. Add sugar, syrup and
salt to the cream in pan. Cook over moderate heat about 10
minutes, stirring constantly. Add the reserved cream very
slowly so the mixture does not stop boiling. Cook 5 minutes
longer, stirring constantly. Gradually stir in butter. Reduce
heat to low and cook slowly, stirring constantly to a firm ball
stage, 248 degrees. Remove from heat and add vanilla and nuts gently.
Pour into buttered 8 or 9-inch pan, allowing mixture to seek
its own level. Do not scrape pan. Cool to room temperature.
Turn onto cutting board and cut into desired sized squares.
Wrap pieces individually in wax paper or plastic wrap. Makes 2
pounds. (May scrape pan onto a separate buttered dish.)
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