1 cup granulated sugar
1 cup brown sugar (packed)
1/2 cup light cream (20%)
1/4 teaspoon salt
2 tablespoons butter
1 cup pecan halves
Lightly butter a sheet of aluminum foil. Combine sugars, cream and salt in large saucepan. Cook over medium heat, stirring constantly, to 228 degrees on candy thermometer (or until mixture spins a thread about 2 inches long when dropped from a spoon).
Stir in butter and pecans. Continue cooking, stirring constantly, to 236 degrees (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water). Remove from heat. Cool 5 minutes.
Beat mixture with wooden spoon until slightly thickened and candy just coats nuts but does not lose its gloss. Drop candy by large spoonfuls onto buttered foil.