1 c. firmly packed brown sugar
1 c. granulated sugar
2/3 c. (5.33 oz. can) undiluted evaporated milk
1/2 tsp. vanilla
1 1/2 c. pecan halves

Lay out waxed paper or buttered cookie sheet to drop the candy on after cooking. Mix sugar and milk in a 2-quart pan. Cook over medium heat until a ball forms (234 degrees using a thermometer).

Remove from heat. Add vanilla and pecans. Stir until the mixture begins to thicken. Set the pan in a larger pan of hot water to prevent its setting up. Drop candy rapidly on the waxed paper using a tablespoon.