- 2 cups [500 ml] dark brown sugar
- 1 cup [250 ml] sugar
- 1 cup [250 ml] water
- 1/2 teaspoon [2.5 ml] salt
- 1 cup [250 ml] whipping cream
- 1 tablespoon [15 ml] vanilla
- 3 cups [750 ml] pecan halves
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- In large heavy bottom frypan, mix together brown sugar, sugar, water and salt; dissolve sugars over medium heat.
- Add whipping cream.
- Cook, boiling gently; stir until syrup temperature reaches 240°F [115°C] on a candy thermometer [soft ball].
- Take away from heat; mix in vanilla and pecan halves.
- Drop tablespoonfuls [15 ml] on a greased marble or on wax paper; until hard.
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