- 1 cup light brown sugar
- 1 cup granulated sugar
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 cups pecan halves
- 1/2 teaspoon vanilla
Place all ingredients into a heavy bottomed sauce pan fitted with a candy thermometer. Heat until ingredients reach 238 degrees, or soft ball stage.
Scoop and drop by the tablespoonful onto well greased or non-stick baking sheet or marble baker's counter. Allow to cool to room temperature.
This recipe yields 10 to 12 servings.