2 C firmly packed light brown sugar
2 C white cane sugar
1 C milk
3 tbls. butter
1 1/2 tsp. vanilla
1 C pecans, finely chopped
In a heavy 3-quart saucepan over medium heat, heat sugars and milk to boiling, stirring constantly untill sugars are completely dissolved. Set candy thermometer in place and continue cooking without stirring until mixture reaches soft-ball stage or when mixture reaches 238 degrees and forms soft ball when small amount is dropped into ice water and flattens on removal from water.
Remove saucepan from heat and add butter and vanilla but do not stir. Cool mixture to 110 degrees or until outside of saucepan is lukewarm to the touch. Meanwhile, lightly butter an 8"X8" baking pan.
When candy mixture is lukewarm, with wooden spoon beat until it becomes thick and begins to lose its gloss. Quickly stir in pecans and pour mixture into pan. (Don't scrape saucepan, as mixture on sides may be grainey.)
Cool candy in baking pan on wire rack. When completely cooled, cut candy into six strips, then cut each strip crosswise into 6 pieces. Store tightly covered. Enjoy!!