1 cup sugar
1 cup brown sugar
2 tbsp. light corn syrup (Karo)
1/2 cup cream or evaporated milk
1/4 tsp. cream of tartar
dash of salt
2 tbsp. butter
2 cups pecans

Add sugars, syrup, cream or milk, cream of tartar, salt and butter. Boil to soft ball stage (234-240°F on candy thermometer).

Remove from heat and beat 2 minutes. Cool 15 minutes. Beat again 10 times; add pecans and drop on waxed paper.

Tip: If mixture gets too hard, add a little hot water.

Cooks Note: Use of a candy thermometer is recommended.

Makes 16 servings.