1 1/4 c. sugar
1/3 c. brown sugar
2 tbsp. white corn syrup
3 tbsp. water
1 1/4 c. sweet cream butter
3 1/2 c. pecans, heated
1 tsp. vanilla
1/4 tsp. salt

Melt butter on low heat; add sugars. Stir until sugar is dissolved. Add water, syrup, and salt. Cook on medium heat, stirring most of the time, until thermometer registers 270 degrees. Then, stir constantly until thermometer reads 300 degrees. While candy is cooking, heat nuts on cookie sheet in 275 degree oven. Butter two cookie sheets, heat in oven. When candy has reached 300 degrees, remove from heat. Stir in vanilla and warm pecans. Work fast! Immediately pour onto hot cookie sheets and spread as thin as possible. Use rubber spatula or fork. When cool, break into pieces. Store in airtight container. Candy is better 2 or 3 days after making. Use a candy thermometer.

When using this recipe for toffee, omit pecans. Pour toffee onto cookie sheet as thin as possible. When cool, break into pieces, dip into melted chocolate and finely chopped nuts.