3/4 cup brown sugar
3/4 cup white sugar
1/2 cup evaporated milk
1 tbsp. butter
1 cup pecan halves
1/4 tsp. vanilla

Combine sugars, milk and butter in saucepan; bring to a boil. Lower heat; continue cooking to soft ball stage (234-240°F on candy thermometer).

Remove from heat and beat until creamy; add pecans and vanilla.

Drop by spoonfuls on buttered dish.

Cooks Note: Use of a candy thermometer is recommended.