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1
Butter an 8x8-inch baking pan.
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2
Line the pan with a piece of parchment large enough to hang over two sides.
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3
Butter the paper, too, and tuck it flat against the pan.
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4
Put the chopped pecan pieces in a handy spot where you'll be working.
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5
Combine the sugar, salt, Karo syrup, half-and-half, cream, and butter in a heavy-based 3-qt pan (do not use a smaller pan), stirring with a wooden spoon over low heat until the sugar is completely dissolved.
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6
This can take a while, and it's hard to see; you should feel the texture (rub a little between your fingers or run your finger along the mixture clinging to the spoon) to be sure all the sugar is dissolved.
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7
Turn the heat to medium and cook, stirring, until the mixture foams to a boil.
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8
Add the baking soda.
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9
Lower the heat and stir like mad.
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10
The mixture will double in volume and then gradually subside and begin to take on a golden hue.
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11
After the mixture settles a bit, put in a warmed candy thermometer.
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12
Continue to stir constantly, scraping the sides, and cook over medium-low heat until the thermometer registers just 240u00b0F.
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13
Watch very carefully, as the thermometer will hover at 239u00b0 for a while and then move up.
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14
You must remove the mixture before it passes 240u00b0F.
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15
Remove the pot from the heat and take out the thermometer.
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16
Continue to stir quickly.
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17
The candy will look like a loose caramel sauce.
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18
Add the vanilla (watch out, it may sputter) and stir carefully to incorporate.
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19
Add the pecans and continue stirring quickly.
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20
Don't take your eyes off the mixture at this point.
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21
Watch and feel it as it begins to thicken, lighten in color, and become harder to stir.
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22
When it has thickened enough to leave a path on the bottom of the pan while you're stirring, it's just about ready.
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23
The moment you notice that the mixture is just beginning to lose its glossy shine, turn it out into the buttered pan.
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24
Don't wait until the mixture looks completely matte or it will be too dry when you try to cut it.
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25
If you stop stirring at the right moment, the mixture will firm up almost the second it hits the pan.
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26
Too soon, it will never be anything more than caramel (although very good caramel); too long, it will harden in the pot.
