Combine sugars, cream and salt in a large saucepan. Cook over medium heat, stirring
constantly, to 228 degrees F on a candy thermometer.
Remove from heat and add the chocolate, broken into small pieces, the butter
and pecans. Return to heat; stirring constantly, cook to soft-ball stage, (234 degrees
F). Remove from heat, flavor with vanilla extract, and cool 5 minutes.
Beat 10 to 15 seconds, or until slightly thickened. Quickly drop candy by large
spoonsful onto greased plates (or wax paper). If mixture becomes too thick to drop,
stir in a tablespoonful of hot water.