-MARY WILSON BWVB02B
1 c Brown sugar; firmly packed
1 c White sugar
1 tb Corn syrup
1 tb Butter or margarine
5 tb Water
3 c Whole pecans
In large 2-quart saucepan combine brown sugar, white sugar, corn syrup,
butter and margarine and water. Bring to a boil. Add whole nuts and
continue cooking over medium heat until candy reaches soft ball state (238
degrees). Remove from heat and stir rapidly until mixture just begins to
lose its gloss. Quickly drop sugar from teaspoon onto waxed paper and
allow to harden. Makes about 3 dozen. Source: The Army, Navy, and Air Force
Times Magazine, November 1978.
