Georgia Pecan Candy

Description

 * Yield: about 24 candies, depending on size.

Ingredients

 * 1 cup	light brown sugar
 * ½ cup	white sugar
 * ½ cup	heavy cream
 * 2 tbsp white corn syrup
 * ⅛ tsp	salt
 * 3 tbsp butter
 * 1 tsp	pure vanilla or 1 tsp	cognac vanilla
 * 2 cup	large pecan halves

Directions

 * 1) Put sugars, cream, corn syrup, salt and 2 tb. of the butter in a bowl.
 * 2) Mix until sugars are saturated with cream.
 * 3) Put in a heavy pan over medium heat.
 * 4) 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.
 * 5) Cook syrup until it registers 236 °F.
 * 6) On a candy thermometer or a teaspoon of the syrup dropped in cold water forms a soft ball.
 * 7) Remove from heat and add remaining butter and vanilla.
 * 8) When the candy has cooled to 110 °F., beat it until it begins to lose its transparency.
 * 9) Add nuts.
 * 10) Drop by tablespoonfuls on a buttered marble or pastry sheet in the form of clusters.
 * 11) Let cool and store in a tight tin.

Variation
This can be poured and made into fudge squares; in this case, use only 1 cup pecans or less.