In 2-quart saucepan, combine brown sugar, whipping cream and butter; mix well. Cook until bubbly, stirring occasionally. Cook uncovered, without stirring, until candy thermometer reaches soft-ball stage (235°F.). Remove saucepan from heat; cool 5 minutes.
Add sherry; beat with wooden spoon until thick and creamy. Quickly stir in pecans. Drop by teaspoonfuls onto waxed paper, forming 2-inch candies.
Let stand at room temperature for 30 minutes or until firm. Store in tightly covered container in a cool, dry place.