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4 cups sugar
1 teaspoon salt
2 cups cream or evaporated milk
3 cups of pecan halves.

Mix three cups sugar, salt and cream together. Melt the other cup of sugar very slowly in a heavy skillet, stirring constantly until it is caramel-colored and like a thick syrup. Pour sugar and cream mixture into syrup all at once and stir vigorously. Boil without stirring until syrup reaches soft-ball stage (234 degrees). Add pecans and stir well and quickly for sever seconds. Drop by spoonful on waxed paper to form flat, round patties.