2 cups sugar
1 cup brown sugar
1/2 cup milk
1/2 cup Eagle Brand sweetened condensed milk
1/4 cup (1/2 stick) butter
1/4 tsp. salt
3 cups broken pecans

Combine sugars and milks with butter and salt in a heavy saucepan. Bring slowly to a full rolling boil over medium heat.

Add nuts and continue boiling until candy reaches soft ball stage (234-240°F on candy thermometer).

Remove from heat and stir only enough to give a creamy look.

Spoon out on waxed paper or a buttered baking sheet.

Cooks Note: Use of a candy thermometer is recommended.

Makes 6 dozen.