1 cup granulated sugar 1 cup brown sugar, packed 1/2 cup light cream 1/4 teaspoon salt 2 tablespoons butter or margarine 1 cup pecan halves
Lightly butter a sheet of aluminum foil. Combine sugars, cream and salt in large saucepan. Cook over medium heat, stirring constantly, to 228 degrees on candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon). Stir in butter and pecans.
Continue cooking, stirring constantly, to 236 degrees or until small amount of mixture dropped in to very cold water forms a soft ball which flattens when removed from water.
Remove from heat; cool 5 minutes. Beat mixture with wooden spoon until slightly thickened and candy just coats nuts but does not lose its gloss. Drop candy by large spoonfuls on to buttered foil.