1 1/2 c. brown sugar
1 1/2 c. white sugar
1 can evaporated milk
1 tsp. vanilla
1/4 c. butter
2 c. pecans

Combine the sugars and milk in a heavy pot. Cook slowly over a low flame until it reaches 238°F on a candy thermometer. Remove from heat and add butter, vanilla, and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonfuls onto waxed paper.

Yields about 2 dozen.