Trisha Yearwoods family caramel candy

Generously spray 9 x 12 x 2 pan with Pam, line it with parchment paper and butter the top of the parchment paper

In a large sauce pan, mix 1 cup brown sugar, 1 cup granulated sugar, 1 cup dark corn syrup and 1 cup of the heavy cream. Heat until mixture begins to boil. Slowly stream in the remaining 1 cup of cream into the mixture stirring while boiling. Attach a candy thermometer to the pan and cook over medium heat until 244F. Remove the pan from the heat and add 1/2 cup butter, 2 cups chopped pecans, and 1 tsp vanilla.

Pour candy into the prepared pan. Cool in the refrigerator about an hour. You want it firm but not hard.

Cut the candy into 1 squares. Cut the wax paper into 4 squares. Wrap each one individually.

Store in the refrigerator. Remove and allow to soften a little before serving.