1 1/2 cups sugar
1 1/2 cups brown sugar (packed)
1/4 cup plus 2 tablespoons cocoa
1 cup whipping cream
1/4 cup plus 2 tablespoons butter
1 teaspoon vanilla
2 cups pecans, chopped
 

1. Grease wax paper, set aside
2. Place sugars, cocoa, and cream in to sauce pan
3. Bring to boil over medium heat
4. Cover, and allow to cook for two minutes
5. Scrape sugar crystals from side of pan
6. Continue to cook, stirring occasionally (uncovered) until reaches 235 F
7. Remove from heat
8. Stir in butter and vanilla
9. Add pecans
10. Beat vigorously until mixture is creamy and starts to thicken
11. Quickly drop by teaspoon on to wax paper.