Directions

1. Line 2 large cookie sheets with waxed paper; set aside.
2. Combine brown sugar, granulated sugar, cream and corn syrup in a 3-quart. (NOTE: for best results, use only a 3-quart pan - other pan sizes do not work as well). Bring to boil over medium-low heat, stirring frequently.
3. Reduce heat to low. Stirring frequently, cook about 15 minutes until temperature reachs 240^°F (soft ball stage) on candy thermometor or until small amout of mixture dropped into very cold water forms a soft ball which flattens on removal.
4. Remove from heat. Add butter and vanilla. With wooden spoon beat about 2 minutes or until mixture begins to thicken and look opaque. Stir in pecans.
5. Working quickly, drop mixture by tablespoons onto prepared cookie sheets.
6. When set, remove from paper. Store in airtight container with waxed paper between layers.