1 c. white sugar
1 c. brown sugar (1/2 light, 1/2 dark)
1 dash salt
1/2 c. milk
2 tbsp. white Karo syrup
2 tbsp. butter
1 tsp. vanilla
1 1/2 c. pecans, chopped

Mix salt, sugar, milk and Karo syrup in a heavy 3 quart pan and cook to soft ball stage. Add butter and vanilla. Beat until cool. Add the pecans and drop by teaspoon onto waxed paper. When firm, store in a closed container.