Add both sugars, milk and cubed butter to pot set on medium-high heat.
Once mixture comes to 236 (or soft ball on your candy thermometer) take off heat and add pecans and vanilla.
Stir continuously for about 2 ½ minutes.
Drop by spoonful onto parchment paper and let set, about 1 hour.
Notes
Tip #1- The temperature of your mixture will lose heat quickly when you take it off the stove. Drop by spoonful quickly onto the parchment paper.Tip #2- If your batter becomes too thick (because of cooling), add it back to the heat on low. It won’t take long (just a few seconds) for the sugar to begin melting again.Tip #3- If the batter is too runny, it will spread too much on your parchment paper. Continue stirring a little longer for it to thicken up.