Categories: cajun, candy, dessert, mardi gras, southern

Ingredients

• 1 lb unsalted margarine
• 1 quart heavy cream
• 4 c sugar
• 1 16 oz boxes light brown sugar
• 9 c pecan pieces
• 4 T vanilla extract

Directions

1. Place all ingredients except vanilla in heavy saucepan, and cook on high until mixture reaches 234F. Stir constantly. Remove from heat, and add vanilla. Stir vigorously until mixture becomes thick and starts to lose its sheen. Drop by spoonfuls on wax paper.

2. For easier handling, use ice cream scoop to portion. Place newspaper under wax paper.

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