Butterscotch Carmels

• 3 cups sugar
• 1 cup butter
• 3 or 4 cups pecans, chopped
• * 2 cups heavy cream
• 3/4 cup white Karo Syrup
• 1 teaspoon vanilla

Instructions:
Boil sugar, butter, cream and Karo to little above soft boil stage. Add vanilla. Beat. Foil and grease pan; put pecans on pan. Pour mixture over pecans. When cool, cut into 1 inch squares and wrap in waxed paper.
*Heavy Cream = 1 can Eagle Brand Milk finished to make 2 cups with evaporated milk.

Quinn Horton