2 c. sugar
1-3/4 c. Karo syrup (white)
2 c. heavy cream
1 c. butter, no substitutes
1 c. pecans, broken
pinch of salt
In a heavy pot, mix sugar, salt, karo and 1 c. cream. Boil 30 minutes. Add remaining cream and butter. Boil, stirring occasionally, for about 30 minutes, to 248 degrees. Remove from heat and add pecans. Pour into a buttered 8×8 pan. When still slightly warm, turn out and cut into squares.