2 c. sugar
1 c. brown sugar
1/2 c. milk
1/2 c. condensed milk
1/4 c. butter
1/4 tsp. salt
3 c. broken pecans

Combine sugars and milks with butter and salt in a heavy saucepan. Bring slowly to a tall boil over medium heat. Add nuts and continue boiling until candy reaches soft ball stage. (234 degrees on candy thermometer). Remove from heat and stir only enough to give a creamy look. Spoon out on wax paper or a buttered baking sheet. yield: 6 dozen.