3 cups firmly packed (24-ounces) light brown sugar
1 cup whipping cream
2 Tablespoons light corn syrup
¼ teaspoon salt
¼ cup unsalted butter, at room temperature
2 cups chopped pecans, lightly roasted at 350° F for 7 to 8 minutes
1 teaspoon vanilla extract

Bring first 4 ingredients to a boil in a 3-quart saucepan over medium heat, stirring mixture constantly.

Continue cooking mixture over medium heat, stirring occasionally, 6 to 8 minutes, or until a candy thermometer registers 236° F (soft ball stage).

Remove mixture from heat, and add butter (do not stir).  Let stand until candy thermometer reaches 150° F.  Stir in pecans and vanilla, using a wooden spoon.  Stir constantly until candy begins to thicken.

Working rapidly, drop by heaping teaspoonfuls onto wax paper or parchment paper.  Let stand until firm.  YIELD:  3 dozen.