1 cup granulated sugar
1 cup light brown sugar or maple
syrup, packed
1/2 cup light cream
1/4 tsp salt
2 squares Hershey's baking chocolate
1 tbsp butter
1 cup coarsely chopped pecans
1 tsp vanilla
Combine sugars, cream and salt in a large saucepan. Cook over
med. heat, stirring constantly to 228 degrees on candy
thermometer.
Remove from heat, and add the baking chocolate, broken into
small pieces, the butter and pecans. Return to heat; stirring
constantly, cook to to soft-ball stage (234 degrees). Remove
from heat; flavor with vanilla, and cool 5 minutes. Beat 10 to
15 seconds until slightly thickened. Quickly drop candy by
large spoonfuls onto greased plates (or waxed paper). If
mixture becomes to thick to drop, stir in a tablespoonful of
hot water.
