Ingredients

Instructions

  1. Butter 2 cookie sheets, or line with wax paper.
  2. In a saucepan, combine sugars, cream and marshmallows.
  3. Cook, and stir over low heat until marshmallows are completely melted.
  4. Cook, over medium heat, stirring occasionally until a candy thermometer reads 234 degrees- 240 degrees (soft ball stage).
  5. WITHOUT stirring or scraping, pour hot liquid into another saucepan.
  6. Add the pecans, butter, vanilla and cinnamon.
  7. Stir rapidly until mixture is thickened and creamy (about 3 minutes).
  8. Drop quickly by rounded tablespoonfuls onto prepared pans.
  9. Flatten slightly.
  10. Let stand until set.
  11. Store in an airtight container.