---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies, Holiday, Mexican
       Yield: 3 Dozen
            -MARY WILSON  BWVB02B
       1 c  Brown sugar; firmly packed
       1 c  White sugar
       1 tb Corn syrup
       1 tb Butter or margarine
       5 tb Water
       3 c  Whole pecans
   In large 2-quart saucepan combine brown sugar, white sugar, corn syrup,
   butter and margarine and water. Bring to a boil. Add whole nuts and
   continue cooking over medium heat until candy reaches soft ball state (238
   degrees).  Remove from heat and stir rapidly until mixture just begins to
   lose its gloss.  Quickly drop sugar from teaspoon onto waxed paper and
   allow to harden. Makes about 3 dozen. Source: The Army, Navy, and Air Force
   Times Magazine, November 1978.