PECAN LOGS

4 c. sugar
2/3 c. flour
2 c. white karo syrup
2/3 cube plus 2/3 cube real butter, melted

1 qt. whipping cream
1 c. milk
½ t. salt

1. Mix butter & flour. Set aside. 2. Mix cream & milk together. Pour ½ cream mixture into cooking pan. Add other ingredients except flour, butter, & vanilla. Cook for ½ hr. slow boil. When mixture starts to thicken, add flour & butter mixture. Cook to 230 degrees on candy thermometer. 3. Butter cookie sheet well & sprinkle with 1 ½ lb. coarsely chopped pecans. 4. Pour hot caramel over nuts about ¼” thick. Spread smooth. Let cool till barely warm.

M. Helen Jones