Instructions
1. In heavy 2-quart saucepan, mix together sugar, cream, corn syrup, baking soda and 1 pinch salt.

2. Bring mixture to a boil over medium heat; boil without stirring until mixture reaches 234'F. or until syrup, when dropped into very cold water, forms a soft ball which flattens on removal from water.

3. Remove from heat; add pecans and vanilla, stirring until creamy and mixture covers pecans with light opaque coating.

4. Drop by heaping teaspoonfuls onto waxed paper; cool.

5. Store between layers of wax paper in covered container.











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Yields: 20 Servings
    

notes:  Recipe can be doubled.

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