1 1/2 c. sugar
3/4 c. light brown sugar, packed
1/2 c. milk
6 Tbsp. butter (3/4 stick)
1 1/2 C. pecans 1 tsp. vanilla
Combine all ingredients in a medium saucepan and bring to a boil achieving "softball stage" (238-240 degrees) Remove from heat. Stir until mixture (stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is underneath.
NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.