1 3/4 c. light brown sugar
3/4 c. sugar
1/4 c. light corn syrup
1/4 tsp. salt
2 egg whites
1 tsp. vanilla
1 tsp. pecan flavoring
1/4 c. pecan pieces

Combine sugars, water, corn syrup and salt in a heavy 2 quart saucepan. Cook covered until mixture boils rapidly. Remove lid, place candy thermometer in pan and cook without stirring to 260 degrees and remove from heat. Beat two egg whites until stiff. Pour hot syrup in thin stream over egg whites beating constantly with an electric mixer on high speed. Add vanilla and pecan flavorings. Continue beating until soft peaks form and candy starts to lose some of its gloss. Stir in nuts and drop by teaspoonful on wax paper.