1 1/2 cups sugar or turbinado melts just as well
3/4 cups of light brown sugar
2/3 cups of soy milk (I use silk)
1/2 stick margarine (I use willow rum) a little more may be used
2 cups of pecans
1 teaspoon of vanilla
Mix everything except the pecans and vanilla in a heavy pan.
Stir until everything starts to boil the turn the heat to a low boil, keep stirring the mixture.
Cook until the mixture reaches soft ball stage. (You can put a drop in some water and it stays solid in the form of a ball)
Then, remove everything from the heat and add the vanilla and pecans stir until you batter gets real creamy and cloudy.
When it gets cloudy it is time to drop it onto wax paper and let cool.
Note: If you mixture becomes too thick add 2 tbs. of warm soymilk or as need but you don't want the mixture runny