Ingredients

Adjusted for an altitude of 5,000 feet.

2 cups whipping cream
1 tablespoon light corn syrup
2 cups sugar
1 cup brown sugar
3 tablespoons butter
1/2 cup white compound coating
1 1/2 cups pecans, toasted

Directions

Line an 8-inch square baking pan with plastic wrap; set aside. In a heavy 4-quart saucepan, combine cream, corn syrup and sugars. Place over medium heat and stir with a wooden spoon until mixture comes to a boil. Clip on thermometer. Cook, stirring occasionally, to 226 degrees. Remove from heat. Without stirring, add butter. Let stand until thermometer cools to 200 degrees. Without stirring, add compound coating. Let stand 1 minute. Add nuts and stir with a wooden spoon until coating is melted and butter is incorporated. Candy should be thick and creamy. Scrape into prepared pan. Refrigerate 3 hours or until firm. Makes 64 pieces.