1 c. firmly packed brown sugar
1 c. white sugar
1 tbsp. corn syrup
1 tbsp. butter
5 tbsp. water
2 c. pecan halves

In 2 quart sauce pan, combine sugars, syrup, butter and water. Bring to a boil. Add pecans and continue cooking over medium heat to 238 degrees (soft ball stage). Remove from heat and stir rapidly until mixture begins to lose its' gloss. Quickly drop teaspoonfuls on waxed paper. Allow to harden. Makes 24. Ready to eat in 10 minutes.

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