Caramel Pecans

Line a 13x9-inch pan with foil and grease the foil with 2 teaspoons butter. Set aside.

In a large heavy saucepan, combine both sugars, corn syrup, 1 cup cream, and remaining 1 cup butter. Cook and stir over medium heat until sugar dissolves completely.

Bring mixture to a boil. Slowly stir in the remaining 1 cup cream. Cook without stirring until a candy thermometer reads 245°F (firm-ball stage).

Remove from heat and stir in pecans and vanilla extract.

Pour into the prepared pan without scraping the saucepan. Let stand until completely firm.

Using the foil, lift candy out of the pan. Discard foil and cut candy into 1-inch squares. Wrap individually in waxed paper, twisting ends to seal.