2 c. sugar
2 c. white corn syrup
1 lb. sweet cream butter
2 c. whipping cream
2 tsp. vanilla
7 c. pecans

Over medium low heat, cook sugar and corn syrup until
candy thermometer reaches 250 degrees. Remove from heat and add
butter. Stir until dissolved. Add cream (unwhipped) slowly;
stir. Return to heat; cook until thermometer reaches 242 degrees,
stirring constantly. Remove from heat; add vanilla and pecans.
Drop on foil by heaping teaspoon. When cool, wrap in Saran
Wrap to store.