2 cups sugar

1/2 cup white corn syrup

1 1/2 cups pecans

1 cup light brown sugar

Boil cream, sugar, syrup, to soft-ball stage.(234-238 F)

Cool to room temperature, then beat till creamy.

Turn out onto board dusted with powdered sugar, knead until firm.

Shape into a roll and cover the outside with pecans.

Put in cool place to harden.

Slice when firm with a sharp knife.

Note

Pecans can also be worked into the candy roll while kneading.