1 ½ cups sugar
6 Tbsp. butter (3/4 stick)
¾ cup light brown sugar
1 ½ cup pecans (roasted optional)
½ cup milk
1 Tbsp. vanilla

Combine all ingredients and bring to a “softball” stage (238 – 240 degrees candy thermometer) stirring constantly.  Remove from heat.  If not using a thermometer stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.  Spoon out on buttered waxed paper, aluminum foil or parchment paper.  When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.  The candy will become firm very quickly and is excellent to eat while still warm.