From Karen Emerson of Evansville
My grandma Wilma Emerson's recipe
1-1/2 cup sugar
1/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons cutter
1-1/2 cups pecans, chopped. (Roasting them is an option.)
Combine all ingredients and bring to a softball stage. (238 – 240 degrees)
Stir constantly. Remove from heat.
Stir until mixture thickens and becomes creamy, cloudy, and pecans stay suspended in mixture. Spoon out on buttered wax paper, aluminum foil, or parchment paper. When using wax paper, be sure to buffer with newspaper underneath as hot wax will transfer to whatever is beneath.
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