1 c. packed light brown sugar
1 c. white sugar
5 tbsp. water
1 tbsp. light corn syrup
1 tbsp. butter
2 c. pecan halves

Line 11 x 17 inch baking pan with foil, letting foil extend above both ends of pan. Mix both sugars, water, corn syrup and butter in 2 to 3 quart sauce pan. Stirring constantly, bring to a boil over medium heat. Add pecans, return to a boil and boil without stirring until candy thermometer registers 234 to 240 degrees (soft ball stage) or a small amount dropped into ice water forms a soft ball that flattens when it is removed from the water. Remove from heat and stir with a wooden spoon until mixture loses its sheen. Spread in prepared pan and leave at room temperature 2 hours or until hard. Lift candy from pan by foil ends. Break into bite size pieces. Makes 1 pound.