Mexican Pecan Candy

• 1/2 lb (.2 kg).butter
• 1 cup (225 ml) white sugar
• 1 cup (225 ml) dark brown sugar plus 1 tbsp (15 ml) full
• 1 cup (225 ml) dark karo syrup
• 2 half pints cream
• 2 cups (475 ml) canned evaporated milk
• 1/4 tsp (1 ml) salt
• 1 tsp (5 ml) vanilla
• 4 cups (950 ml) chopped pecans (not to small)
• 1 package dipping chocolate melts

1. Bring the first 7 ingredients to a hard boil.
2. Boil for 40 minutes or until hard ball stage.
3. Pour in the vanilla and the pecans.
4. Mix well.
5. Pour into a square pan and let stand for 24 hours.
6. Cut into bite size squares.
7. Dip into melted chocolate melts.

kgbutter, white sugar, brown sugar, dark karo syrup, cream, milk, salt, vanilla, pecans, dipping chocolate melts

Taken from online-cookbook.com/goto/cook/rpage/000B44 (may not work)