Ingredients

1 1/2 cups sugar
1 1/2 cups packed light brown sugar
1/8 teaspoon salt
3 tablespoons dark corn syrup
1 cup evaporated milk
2 tablespoons butter
1 teaspoon pure vanilla extract
1 1/2 cups pecan halves

Instructions

Butter the sides of a heavy 2-quart saucepan. Place the
sugar, salt, and corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a
wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage,
approximately 236 degrees F on a candy thermometer. If you do a cold water test, the ball of candy will
flatten when you take it out of the water. Remove from heat and allow to cool for 10 minutes.

Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly

thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes
stiff, add a few drops of hot water.