2 cups packed light brown sugar

1 cup granulated sugar

1 cup evaporated milk

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3 tablespoons light corn syrup

4 tablespoons butter pinch of salt

2 1/2 to 3 cups pecan halves (depending on the size)

2 teaspoons pure vanilla extract

Combine the brown sugar, granulated sugar, evaporated milk, corn syrup, butter and salt in a heavy saucepan over medium heat. Cook, stirring, until the sugar dissolves completely and the mixture begins to thicken. Add the pecans and cook to the soft-ball stage (235 degrees on a candy thermometer).

Add the vanilla and beat vigorously for a few minutes until the mixture begins to lose its gloss and becomes creamy. 

Working quickly, drop by spoonfuls onto wax paper. If the candy becomes too hard, add 1 tablespoon of boiling water, place over very low heat and beat until it smoothes out.

Variation: Substitute 1 14-ounce can condensed milk for the 1 cup evaporated milk and proceed according to the recipe.

courtesy pecans, from soup to nuts