|Pecan meats||1 1⁄2 Cup (24 tbs), coarsely chopped|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Light cream||1 Cup (16 tbs)|
|Light molasses||1⁄3 Cup (5.33 tbs) (New Orleans)|
1. Combine the sugar, molasses, cream, butter and nutmeg in a two-quart saucepan. Bring to a boil and continue to boil over medium heat, stirring occasionally, to 240° F. (mixture forms a firm ball in cold water), thirty-five to forty minutes.
2. Remove from heat and let stand three minutes. Add the nuts and drop the mixture from a teaspoon onto waxed paper or foil.