Panocha

Directions

1. 1
   In a medium-sized heavy saucepan combine sugar, cream, and salt and cook over low heat, covered, for 3 minutes.
2. 2
   Remove lid and continue cooking over low heat (do not stir) until the mixture registers 234 degrees F on candy thermometer.
3. 3
   Remove pan from heat and stir in butter.
4. 4
   Then cool mixture to 110 degrees F by placing pan in another pan of cold water, changing water several times until candy registers 110 degrees F.
5. 5
   Beat candy until it's very smooth and creamy.
6. 6
   Stir in vanilla and pecans.
7. 7
   Pour into buttered pan and cut into squares when cool.