Special thanks to: TJ, New York, NY Servings: 12 Directions: 3/4 cup brown sugar 3/4 cup white sugar 1/2 cup evaporated milk 1/2 teaspoon vanilla 3 tablespoons butter, not margarine 1 cup Surratt Farms Pecans dash salt Combine the sugar and milk and salt and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more. Special Notes: