Pecan Roll Instructions:In a good sized sauce pan (3 qts or so) heat brown and white sugar, milk, the corn syrup and the salt. Set at medium heat and stir constantly until all sugar is dissolved. Continue to cook until the candy reaches 230 degrees on a candy thermometer (if you happen to have one). If you do not have a candy thermometer you can test for doneness by dropping a small bead into a cold cup of water. If the bead forms a soft ball that flattens when removed then remove the candy from the burner and add the butter.
Let the mixture cool, unstirred, until the bottom of pan is merely lukewarm (be careful about this test - it will be 120 degrees for those with a candy thermometer).
Now vigorously mix the mixture with a wooden spoon until the candy is thick. This could take as long as ten minutes of continuous work. You will know you are done when the mixture will hold its shape when dropped from the spoon. Also it will lose its glossy sheen.
Place candy on waxed paper and shape into a 12 inch roll. Roll candy into pecans. Wrap the candy in wax paper and refrigerate, remove and cut later at your convenience. You can make candies as small as 1/4 inch or as large as the whole roll.
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