Butter a heavy 3-quart saucepan on the inside

Combine sugars, syrup, salt, cream and butter in the saucepan and stir until well blended

Cook slowly over medium heat until candy reaches the medium firm-ball stage (246F.)

Remove from heat

Let candy stand undisturbed for a few minutes

Then add flavoring and pecans and beat a few whips until creamy. Drop by spoonfuls onto wax paper

If candy begins to harden, add a few drops of light cream; place over the lowest heat of the range and stir until creamy; it should drop smoothly from the spoon. VARIATION: Milk or evaporated milk may be used instead of cream

If milk is substituted, use about 1 tablespoon more butter.