Ingredients

Instructions

  1. Line 2 cookie sheets with wax paper.
  2. In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
  3. Cook over medium heat,stirring constantly until mixture boils.
  4. Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
  5. Remove from heat.
  6. Add butter and vanilla.
  7. DO NOT STIR.
  8. Cool at room temperature to 160 degrees.
  9. Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
  10. Quickly drop by teaspoonfuls onto cookie sheet.
  11. Cool.
  12. Store covered.