Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| ½ cup | White corn sirup |
| 1½ cup | Pecans |
| 1 cup | Light brown sugar |
| 1 cup | Cream |
Boil cream, sugar, and sirup to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Turn onto board dusted with powdered sugar. Knead until firm. Shape into a roll, and cover outside with pecan meats. Put in cool place to harden. Slice when firm, using a sharp knife. Finely chopped pecan meats may be worked through the candy while it is being kneaded if desired. Virginia Cooper, New Orleans, LA.