1 c. granulated sugar
1 c. light brown sugar
1/2 c. light cream
1 1/2 c. pecans
2 tbsp. butter
Candy thermometer

In 2-quart heavy saucepan, combine both sugar and cream. Bring to a boil over medium heat, stirring occasionally with wooden spoon. Continue cooking and stirring to 228 degrees. Then add pecans and stir frequently until it reaches 238 degrees.

Remove pan from fire and let it cool on a wire rack for about 4 or 5 minutes. Drop tablespoon of mixture 3 inches apart on buttered wax paper.