1 cup pecans
1 cup whipping cream
Blend sugar, cornstarch, salt, butter, eggs and syrup; add water, cook, stirring constantly until thick. Beat while cooking 5 minutes longer; add nuts; let boil up once. Cool. Pour into CARAMEL CRACKER CRUST; refrigerate 4 to 6 hours. Decorate with whipped cream and pecan halves.
CARAMEL CRACKER CRUST
(Yield: 9″ Pie Crust)
1½ cups SALTINE CRACKER crumbs
½ cup dark brown sugar
½ cup ground pecans
½ cup butter or margarine
Combine SALTINE CRACKER CRUMBS, sugar and nuts. Add soft butter; using fork, blend until crumbly. Press against sides and bottom of 9″ pie plate; make shallow rim at top of crust. Bake 5 minutes at 375° F.