1 cup granulated sugar 1 cup light brown or maple sugar 1/2 cup light cream 1/4 teaspoon salt 2 ounces unsweetened chocolate, broken 1 tablespoon butter 1 cup pecans, broken into small pieces 1 teaspoon vanilla extract
In a heavy saucepan, combine the sugars, cream and salt. Stirring constantly, cook the mixture over medium heat until it reaches 228 degrees F on a candy thermometer.
Add chocolate, butter and pecans, and, stirring constantly, cook the mixture to the soft-ball stage ? 234 degrees F on a candy thermometer.
Remove the pan from the heat and add the vanilla extract; let the candy cool for 5 minutes. Beat the candy for 10 to 15 seconds, or until it thickens slightly.
Using a large spoon, immediately drop the mixture in mounds onto buttered plates or wax paper. If the mixture becomes too thick to drop. stir in a tablespoonful of hot water to thin it.
