Instructions: Boil cream, sugar, and sirup to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Turn onto board dusted with powdered sugar. Knead until firm. Shape into a roll, and cover outside with pecan meats. Put in cool place to harden. Slice when firm, using a sharp knife.

Finely chopped pecan meats may be worked through the candy while it is being kneaded if desired. Virginia Cooper, New Orleans, LA.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.