1 cup granulated sugar
1 cup light brown or maple sugar
1/2 cup light cream
1/4 teaspoon salt
2 ounces unsweetened chocolate, broken
1 tablespoon butter
1 cup pecans, broken into small pieces
1 teaspoon vanilla extract

In a heavy saucepan, combine the sugars, cream and salt. Stirring constantly, cook the mixture over medium heat until it reaches 228 degrees F on a candy thermometer.

Add chocolate, butter and pecans, and, stirring constantly, cook the mixture to the soft-ball stage 234 degrees F on a candy thermometer.

Remove the pan from the heat and add the vanilla extract; let the candy cool for 5 minutes. Beat the candy for 10 to 15 seconds, or until it thickens slightly.

Using a large spoon, immediately drop the mixture in mounds onto buttered plates or wax paper. If the mixture becomes too thick to drop. stir in a tablespoonful of hot water to thin it.