Bring sugars, vanilla and cream to a simmer in a small pot, stirring.
Mixture will foam and bubble, when mixture reaches 235 degrees, remove from heat.
Stir in butter and mix well to combine, stir in pecans and stir well to coat, then drop spoonful’s onto the parchment paper, and allow to cool completely before serving.
Amanda Ashley is a professional Chef and Nutritionist, she has a BA Degree in Culinary Arts from the New England Culinary Institute and over 20 years of experience cooking.