2 c. sugar
1 c. firmly packed brown sugar
1 c. milk
1/2 c. butter
2 tbsp. corn syrup
4 c. pecan halves

Combine first 5 ingredients in a Dutch oven; bring to boil. Cook, stirring constantly, until mixture reaches 225 degrees. Add pecans and continue cooking, stirring constantly, until mixture reaches soft ball stage (236 degrees). Remove from heat and beat vigorously with a wooden spoon until mixture just begins to thicken. Working rapidly, drop by tablespoonfuls onto greased waxed paper. Let stand until firm. Store in airtight container. Yield 3 1/4 dozen.