1 1/2 c sugar
1 T butter
1/3 c light molasses
1 c light cream (or 1/2 c heavy cream and 1/2 c milk)
1 1/2 c pecan meats, coarsely chopped
Combine the sugar, molasses, cream, butter and nutmeg in a two-quart
saucepan. Bring to a boil and continue to boil over medium heat,
stirring occasionally, to 250 deg F, 35-40 minutes.
Remove from heat and let stand three minutes. Add the nuts and
drop the mixture from a teaspoon onto waxed paper or foil. Let cool
and dry overnight.