- 1 1/2 cups sugar
- 3/4 cup firmly packed brown sugar
- 1/2 cup butter
- 1/2 cup milk
- 2 tbsp corn syrup
- 5 cups pecan halves
Stir together first 5 ingredients in heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7-8 minutes or until candy thermoset registers 234 degrees.
Remove from heat and vigorously stir in pecans. Spoon pecan mixture onto wax paper spreading in an even layer. Let stand for 20 minutes or until firm. Break pecans apart into pieces. Store in airtight container at room temp for up to 1 week. Freeze in airtight container or zip-top plastic freezer bag up to 1 month.