Georgia Pecan Candy

Ingredients

 * 1 	cup	Light brown sugar
 * 1/2 	cup	White sugar
 * 1/2 	cup	Heavy cream
 * 2 	tbsp	White corn syrup
 * 1/8 	tsp	Salt
 * 3 	tbsp	Butter
 * 1 	tsp	Pure vanilla or
 * 1 	tsp	Cognac vanilla
 * 2 	cup	Large pecan halves

Directions
Put sugars, cream, corn syrup, salt and 2 tb. of the butter in a bowl. Mix until sugars are saturated with cream. Put in a heavy pan over medium heat. Stir occasionally and wipe down crystals from the sides of the pan with a small, damp piece of cloth wrapped around the handle of a wooden spoon, or put a lid on the pan and allow the steam to evaporate the crystals. Cook syrup until it registers 236°F. On a candy thermometer or a teaspoon of the syrup dropped in cold water forms a soft ball. Remove from heat and add remaining butter and vanilla. When the candy has cooled to 110°F., beat it until it begins to lose its transparency. Add nuts. Drop by tablespoonfuls on a buttered marble or pastry sheet in the form of clusters. Let cool and store in a tight tin.
 * Yield: about 24 candies, depending on size.
 * Variation: this can be poured and made into fudge squares; in this case, use only 1 cup pecans or less.