1 1/2 cups sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter (3/4 stick)
1 1/2 cups pecans, (roasted optional)
1 tablespoon vanilla
Combine all ingredients and bring to a "softball stage"* (238-240 degrees), stirring constantly. Remove from heat.
Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
NOTE: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.
*When you place a spoonful into a glass of water it sticks to the side.
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