1 c. sugar
3/4 c. brown sugar
1/8 tsp. cream of tartar
3/4 c. cream
1/8 tsp. salt
1 c. pecans, chopped

In medium large saucepan, combine sugars, cream of tartar and salt. Mix well. Add cream. Stir. Bring to a boil over low heat, stirring occasionally. Cook until temperature reaches 232 degrees. Remove from heat and let cool without stirring until temperature drops to 110 degrees. Beat with wooden spoon until creamy and gloss is gone. Stir in pecans and drop from small spoon onto wax paper on cookie sheet. Let stand (overnight) until dry to touch. Store in covered tin.