3 c sugar 1 c half and half 4 c pecan halves 1 1/2 c brown sugar (packed) 3/4 c butter
Combine everything in a heavy gauge saucepot and cook over low flame until sugar dissolves. Cook over medium heat until mixture reaches 235F, brushing the sides every few minutes to make sure no crystals form. Remove from heat and beat with a wooden spoon (rather vigorously) until mixture starts to thicken. Working quickly, drop tablespoons of mixture onto greased wax paper and let stand until firm.
James Ellison, The Chalkboard
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