1 cup of light brown sugar firmly packed
1 1/2 cup of granulated sugar
1/3 cup light cream or half-and-half
1/3 cup of milk
2 tablespoons of butter
1/2 cup of chopped pecans or walnuts
1 teaspoon of vanilla extract
Combine the brown and granulated sugars, milk, and the cream in
a 2-quart saucepan and cook over medium heat until the sugar is
dissolved. Bring the mixture to a rolling boil stirring constantly until
candy thermometer reaches 236°F or until a small amount dropped
into a glass of cool water forms a soft ball (or for about 8 minutes).
Remove from heat and add the butter stirring until melted. Let the
mixture set unstirred until the temperature is 110°F or just until cool
enough that it wont burn you if touched. Add the vanilla and stir
vigorously for 5 to 10 minutes until mixture cools enough to lose it's
glossy texture. Fold in the nuts and spread into a buttered pan and
to allow to cool.