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2 c Sugar
1 c Firmly packed brown sugar
1 c Milk
1/2 c Butter or margarine
2 tb Light Karo syrup
4 c Pecan halves
Combine first 5 ingredients in a Dutch oven and bring to a boil. Cook,
stirring constantly until mixture reaches 225 degrees. Add pecans and
continue cooking, stirring constantly until mixture reaches the soft
ball stage (236 degrees) on a candy thermometer. Remove from heat and
beat vigorously with a wooden spoon until mixture begins to thicken.
Drop by tablespoonfuls onto greased waxed paper. Let stand until
firm. Store in an airtight container. Makes 3 1/2 dozen.
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