In a large saucepan combine the brown sugar, granulated sugar, cream and corn syrup. Bring to a boil and continue cooking until the mixture reaches the soft ball stage, 238° on a candy thermometer.

Remoe the pan from the heat and add the butter, vanilla and pecans. Beat the mixture, to cool (to accelerate the process, set the pot in cool water while you are beating).

Drop the mixture in heaping teaspoonsful onto waxed paper. If the mixture hardens too fast, reheat it and add extra cream to soften it.