|Brown sugar||1 1⁄2 Cup (24 tbs), packed|
|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Dark corn syrup||3 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Pecans||1 1⁄2 Cup (24 tbs), coarsely chopped|
Combine the sugars, corn syrup, and milk in a heavy 4-quart saucepan.
Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Turn the heat to low and continue stirring until a little of the mixture dropped in cold water forms a soft ball (234° to 236° on a candy thermometer).
Remove from the heat and let stand 10 minutes.
Stir in the vanilla and beat for 2 minutes, using a wooden spoon.
Add the pecans and stir until the mixture is creamy.
Drop by spoonfuls onto waxed paper to make patties about 2 1/2 inches in diameter. (Don't attempt to make them perfectly round; they should be slightly irregular in shape.)