1 C. light brown sugar
1/2 t. baking soda
1/2 C. butter
2 C. pecan halves
1 t. vanilla extract
3/4 C. half-and-half
Line a cookie sheet with waxed paper and set aside. In a saucepan, combine the sugars, baking soda and butter. Cook over medium-high heat to a soft ball (234-238°F.) stage.
Add the pecans and vanilla during the last few minutes of cooking.
Remove from heat, add half-and-half and stir until thickened. Drop onto cookie sheet in small patties and allow to cool completely before storing in an air-tight container.