Mexican Pralines

1 cup firmly packed brown sugar
1 cup sugar
1 tablespoon corn syrup
1 tablespoon butter
5 tablespoons water
3 cups whole pecans

In large 2-quart saucepan combine brown sugar, white sugar, corn syrup, butter and margarine and water. Bring to a boil. Add whole nuts and continue cooking over medium heat until candy reaches soft ball state (238ºF). Remove from heat and stir rapidly until mixture just begins to lose its gloss. Quickly drop sugar from teaspoon onto waxed paper and allow to harden. Makes about 3 dozen.