Preparation Steps

• In a heavy-bottomed saucepan, combine the sugar and heavy cream.
• Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.
• Continue to cook, without stirring, until the mixture reaches the soft-ball stage (235-240°F).
• Remove from heat and stir in the butter, vanilla extract, and salt.
• Add the toasted pecan halves and stir to coat.
• Drop by spoonfuls onto parchment paper.
• Let cool completely before serving.