Cream Caramel - cooking recipe

Ingredients

1/2 c. chopped pecans
2 c. sugar
3/4 c. light corn syrup
1/2 c. margarine
2 c. half and half cream

Preparation

Butter a square pan (8 x 8 x 2-inch).
Spread nuts into pan. Heat sugar, corn syrup, margarine and 1 cup half and half to boiling in saucepan on medium heat, stirring constantly.
Stir in remaining half and half.
Cook over medium heat, stirring frequently to 245\u00b0.
Immediately spread over nuts in pan; cut into squares.