Instructions: 1- Butter a baking sheet. Butter the sides of a heavy, 2-quart saucepan.

2- In the saucepan, stir together white sugar, brown sugar, cream, milk and margarine and bring to a boil over medium heat. Heat, without stirring, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and cool to lukewarm (110 degrees).

3- Stir in vanilla and beat vigorously until mixture loses its gloss.

Quickly stir in pecans and spread on prepared sheet. Score into squares while warm; cut when firm.

Makes 24 pieces

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