4 cups granulated sugar
5 cups chopped pecans
1 cup light cream
1 teaspoon salt

Boil 3 cups of sugar with cream until it forms a soft ball. Meanwhile, caramelize the remaining cup of sugar in an iron skillet. Combine boiled sugar and cream with the caramelized sugar, being sure the pot is very large as the caramelized sugar foams a great deal when added to the cream and sugar. Add salt and nuts and beat vigorously until creamy. Drop by spoonfuls on buttered paper.

Recipes from Charleston Receipts of the Junior League of 1950

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