Instructions: 1 Roughly chop half the pecans and set all the nuts aside. Line 2-3 cookie sheets with parchment paper.

2 Stir the brown and white sugars, cream and milk together in a heavy-based saucepan over a medium heat. Stir continuously until the mixture reaches the soft-ball stage (see Cooks Tip).

3 Remove from the heat immediately and beat with an electric beater or a balloon whisk until the mixture loses its sheen and becomes creamy in texture and grainy looking. This could take 15 minutes by hand or about 5 minutes with an electric beater.

4 Stir in the vanilla and both batches of nuts and drop tablespoons of the mixture onto the lined cookie sheets, allowing it to spread of its own accord. Allow to cool and set at room temperature. Store between layers of waxed paper in a tight-lidded tin.

Makes about 30 pieces.

COOKS TIP

A mixture has reached the soft-ball stage when a teaspoonful dropped into cold water quickly sets to a soft ball. As this stage approaches, a spoonful of the mixture dribbled on the surface of the mixture in the pan will hold its trail. Test frequently towards the end of the cooking time unless you are using a sugar thermometer.

NOTES : These resemble puddles of nut fudge.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.