1 cup firmly packed lightbrown sugar
1 cup sugar
1/2 cup heavy cream
1/4 teaspoon baking soda
2 tablespoons butter
1 teaspoon vanilla extract
2 cups pecan halves

1 cup firmly packed lightbrown sugar 1 cup sugar 1/2 cup heavy cream 1/4 teaspoon baking soda 2 tablespoons butter 1 teaspoon vanilla extract 2 cup s pecan halves

1. Line a baking sheet with parchment paper; set aside.
2. In a medium saucepan, bring brown sugar, sugar, cream, and baking soda to a boil.
Cook, stirring occasionally, until candy thermometer reads 240 degrees. Remove
from heat; stir in butter and vanilla. 3. Quickly add pecans, stirring vigorously until
mixture thickens and loses some of its shine, 1 to 2 minutes. Quuickly spoon
mixture by healping tablespoonfuls, and drop onto prepared pan.( If mixture hardens,
add 1 tablespoon hot water 1 at a time until mixture returns to a spoonable
consistency.)
4. Let cool until hardened,approximately 10 minutes. Store in an airtight container at
room temperature up to a week.