This is sort of ez. Put 2c packed brown sugar in pot and 1c white sugar. Add 1c water and 1c good heavy cream. Mix up and put candy thermometer on side of pan. Heat on medium til it slowly reaches 238 soft ball. Take off a little early if you are at 5000 ft above sea level. To double check spoon a little into a cup of cold water. It is done when you can take it out and it feels like a pliable piece of carmel. Remove pot from heat and beat with spoon til it starts looking creamy and getting slightly thicker. Quickly add 3c whole pecans and drop spoons ful onto parchment.