1 1/2 c. dark brown sugar
1 1/2 c. granulated sugar
3 tbsp. dark corn syrup
1 c. milk
1 tsp. vanilla
1 1/2 c. pecans, some halves, some broken

Combine brown sugar, granulated sugar, syrup and milk. Cook to soft ball stage (234 degrees). Cool 10 minutes. Add vanilla and beat by hand about 2 minutes. Add pecans and beat until mixture loses its gloss. Drop by tablespoon on a single layer of buttered aluminum foil or 3 layers of buttered waxed paper. (If necessary add a teaspoon or so of hot water to keep candy at right stage for forming into patties.)

NOTE: Use a candy thermometer, it helps!