1 c. brown sugar
2 1/2 c. sugar
1 large can cream
2 tbsp. water
1 tsp. butter
2 c. pecans

Combine sugar and cream, then water and mix. When mixture begins to cook, watch carefully as it burns quickly. (It is safer to use a double boiler.) When mixture will form soft ball when tested in water, remove from fire, beat until creamy and add butter. Continue beating, then add pecans. Drop by spoonfuls onto wax paper or buttered sauces.