1 c. granulated sugar
1 c. brown sugar
1/2 c. light cream
1/4 tsp. salt
2 tbsp. butter
1 c. pecan halves

Lightly butter a sheet of aluminum foil. Combine sugars, cream, and salt in large saucepan. Cook over medium heat, stirring constantly, to 228 degrees on candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon).

Stir in butter and pecans. Continue cooking, stirring constantly, to 236 degrees (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from the water). Remove from heat and cool 5 minutes.

Beat mixture with wooden spoon until slightly thickened and candy just coats nuts but does not lose its gloss. Drop candy by large spoonfuls onto buttered foil. Candies should be about 2 1/2 inches in diameter.

If preferred, reserve the pecan halves and after candy patties have been dropped on greased foil, place 1 pecan half in the center of each patty.