1 1/2 c. brown sugar, packed
1 1/2 c. sugar
3 tbsp. dark cane syrup
1 c. milk
1 tbsp. vanilla
1 1/2 c. pecan halves

Butter side of 3 quart heavy saucepan. Combine sugars, syrup, and milk in buttered saucepan; cook over medium heat, stirring until dissolved and mixture comes to a boil. Cook to softball stages (234 degrees), stirring occasionally. Cool for 10 minutes. Add vanilla, beat with spoon for about 2 minutes. Add pecans. Beat until mixture loses gloss. Drop by heaping tablespoonfuls onto buttered foil or wax paper lined cookie sheet.