• 1½ cups light brown sugar
• 1½ cups sugar
• ½ tsp salt
• ¼ tsp cream of tartar
• ½ cup heavy cream
• ½ cup water
• 4 tbsp unsalted butter
• 1 tsp vanilla
• 1 heaping cup pecans

Equipment

• candy thermometer
• parchment-lined sheet pan

1. In a large bowl add sugars, salt, cream, water and cream of tartar. Whisk to combine the pour into a saucepan with a tightly-fitting lid
2. Heat mixture over medium-high heat, cover and bring to a boil. Brush sides of pan with a wet pastry brush to minimize sugar crystals from forming. Once at a full boil, remove lid and use a candy thermometer and boil until the temperature reaches 236º
3. Remove saucepan from heat, and allow mixture to cool to 220°
4. Add butter, vanilla and pecans. With a spoon, stir constantly until the mixture is no longer glossy. This may take a few minutes
5. Using a tablespoon, drop spoonfuls of the mixture onto a parchment paper-lined sheet pan and allow to cool completely, 15-20 minutes