Ingredients
2 cups light brown sugar
1 cup white sugar
1 cup water
1 c heavy cream
1 tbsp vanilla
1-1/2 cups chopped pecans
1/2 cup pecan halves
In a heavy bottomed pan, combine sugars, water an cream. Cook and stir until soft ball
stage. (238 degrees) Remove from heat, whip with a heavy whip for ten to fifteen minutes,
add nuts and vanilla, drop by spoonfuls onto buttered pan or parchment. Cool, wrap in
film.