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Maaike

2 cups sugar
2 cups whipping cream
1 3/4 cups white Karo syrup
1 cup butter
1 cup chopped pecans

Mix all except 1 c cream and the pecans. Boil in a large saucepan
for 20 minutes. Take off the heat until the boiling stops. Add rest
of the cream and cook until softball stage. Remove form the heat
and stir in the nuts. Pour into a butter greased pan until the
Caramel is approximately 1/2 inch thick. Let cool then cut into
small squares. Wrap in taffy paper or other non-stick covering.

Do not pour onto foil, or wax paper as the caramel will stick.

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