1 cup brown sugar 1 cup granulated sugar 1/2 cup cream 2 tablespoons butter 1 cup pecans
Dissolve sugars in cream and bring to a boil, stirring occasionally. Add the butter and pecans and cook until the syrup reaches the soft ball stage, 238 degrees F on a candy thermometer. Cool without disturbing, then beat mixture until somewhat thickened but not until it loses its gloss.
Drop by tablespoons onto a well-greased flat surface or on a waxed paper-lined surface. The candy will flatten into large cakes.