1 c. brown sugar
1 c. white syrup
1 c. pecan halves
1/2 c. water
2 tbsp. butter

Dissolve sugars in water in an 8 cup pot with handle. Boil to thread stage, stirring occasionally. Add butter and pecans and cook until syrup reaches softball stage. Cool without disturbing for about 10 minutes. Beat until somewhat thickened but not until it looses its gloss. Quickly drop by tablespoonfuls onto waxed paper-covered cookie sheet. Place 1/2 inch pad of newspaper under cookie sheet as heat pad. The candy will flatten out into thin rounds.

If mixture becomes too thick too quickly while dropping onto cookie sheet, add just enough HOT water to thin to desired consistency.