Pecan Roll

2 c Sugar
1/2 c White corn sirup
1 1/2 c Pecans
1 c Light brown sugar
1 c Cream

Boil cream, sugar, and sirup to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Turn onto board dusted with powdered sugar. Knead until firm. Shape into a roll, and cover outside with pecan meats. Put in cool place to harden. Slice when firm, using a sharp knife. Finely chopped pecan meats may be worked through the candy while it is being kneaded if desired.

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