2 c. granulated sugar
1 c. brown sugar
1 c. evaporated milk
1/4 c. light corn syrup
1 c. chopped pecans

Butter sides of heavy 2-quart saucepan. In it combine sugars, milk, corn syrup, and dash of salt. Stir over medium heat until sugars dissolve and mixture boils. Cook to soft ball stage (236 degrees) stirring frequently. Immediately remove from heat; cool to lukewarm (110 degrees); do not stir.

Beat until candy begins to hold its shape. Turn out on buttered surface. Knead until it can be shaped, keeping hands well buttered. Shape in 2 (7 inch) rolls; roll immediately in chopped nuts, pressing to coat well. Wrap and chill. Cut 1/2-inch slices. Makes about 28 pieces of candy.

NOTE: Mixture will curdle while cooking, but becomes smooth when you beat it.