2 c. dark brown sugar
1/2 c. heavy cream
pinch salt
1 Tbsp. butter
1 tsp. vanilla
2 c. pecans

Cook sugar, cream and salt for 4-6 minutes or until mixture forms soft ball in cold water. Add butter and vanilla; beat until creamy and slightly thick. Add pecans. Drop by spoonfuls on waxed paper. If mixture becomes too thick, add 1 teaspoon cream. Yield: 18 servings.


3 c. sugar
1 tsp. soda
1/8 tsp. salt
1 c. buttermilk
3/4 c. dark corn syrup
2 Tbsp. butter
2 c. nuts

Combine all ingredients except nuts. Cook to soft ball stage. Add nuts and beat until mixture loses its gloss. Drop onto waxed paper. Yield: 3 doz.


1 lb. brown sugar
3/4 c. evaporated milk
2 c. pecan halves
1 1/2 tsp. rum flavoring.

Cook sugar, milk and nuts over low heat, stirring constantly until sugar is dissolved. Cook to 236 degrees, stirring constantly. Cool candy slightly; add rum flavoring. Beat until mixture begins to thicken; drop from tsp. onto waxed paper. Yield: 30 pieces.


2 c. sugar
3/4 tsp. soda
1 c. light cream
1 1/2 Tbsp. butter
2 c. pecan halves

Combine sugar and soda; stir in cream carefully. Bring to a boil over medium heat, stirring occasionally. Reduce heat; cook and stir to soft ball stage, 234 degrees. Double check for soft ball stage. Use both a candy thermometer and cold water test. Remove from heat; add butter immediately. Add pecans. Beat mixture until thick, 2-3 minutes. Drop from metal spoon on waxed paper. If necessary add a little hot water.