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1 cup brown sugar
1 cup white sugar
1/2 cup light cream
2 tablespoon butter
1 cup pecan halves
1. Dissolve sugars in cream and boil to thread test (228-degrees), stirring occasionally.
2. Add butter and pecans and cook until syrup reaches soft-ball test (236-degrees).
3. Cool, beat until thickened, but not until it loses its gloss.
4. Drop by tablespoonfuls onto greased double thicknesses of waxed paper.
5. Candy will flatten out into large cakes.
This is so good, that you will want to give it as gifts.
It is also great to breakup and put on ice cream.
Per serving: 222 cal, 1g fiber, 11g fat,14mg chol, 26mg sodium
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