Combine sugar, brown sugar, butter, water and light corn syrup.

Using a candy thermometer, and without stirring, cook over medium heat to the'soft-ball stage,' or 234°F*.

Cool to 200°F without stirring.

Stir in pecans and return to heat, stirring until thickened.

Drop by spoonfuls onto wax paper and cool until firm.

*'Soft-ball'describes the point at which a drop of boiling syrup immersed in cold water, when removed, forms a soft ball that flattens of its own accord but does not ooze.

On a candy thermometer, the soft-ball stage is between 234° and 240°F.