|Sugar||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||3⁄4 Cup (12 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Light corn syrup||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Pecans||1 Cup (16 tbs), chopped|
Combine first 6 ingredients in a small Dutch oven.
Cook over low heat, stirring gently, until sugar dissolves.
Cover and cook over medium heat 2 to 3 minutes to wash down sugar from sides of pan.
Uncover and cook to soft ball stage (234°), without stirring.
Remove from heat (do not stir).
Cool to lukewarm (110°).
Add vanilla and pecans; beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.
Working rapidly, spread mixture in a buttered 8 inch square pan.
Cool completely before cutting.