| 1 | Boil cream, sugar, and sirup to soft ball stage (234 - 238°F). |
| 2 | Cool to room temperature. |
| 3 | Beat until creamy. |
| 4 | Turn onto board dusted with powdered sugar. |
| 5 | Knead until firm. |
| 6 | Shape into a roll, and cover outside with pecan meats. |
| 7 | Put in cool place to harden. |
| 8 | Slice when firm, using a sharp knife. |
| 9 | Finely chopped pecan meats may be worked through the candy while it is being kneaded if desired. |
| 10 | Virginia cooper, new orleans, la. |
