Lightly butter a sheet of aluminum foil.
Combine sugars, cream and salt in large saucepan.
Cook over medium heat, stirring constantly, to 228Â° 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 236Â° (or until small amount of mixture dropped into 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 onto buttered foil.