Caramel Candy

2 cups granulated sugar
2 cups whipping cream
2 cups chopped pecans
1 3/4 cups light corn syrup
1/2 cup butter
Pinch of salt
1 teaspoon vanilla extract

Mix first 5 ingredients together and cook slowly in heavy 4-quart boiler (or pot large enough to keep from boiling over) to firm ball stage (238 degrees F on candy thermometer).

Add salt and vanilla extract. Pour into buttered 12 x 9-inch pan and let cool. This will take several hours.

When cool, cut into squares and wrap in wax paper. Will keep for several weeks.

Makes about 9 dozen pieces.