Stir in pecans and cook over medium. Allow to boil for 3 minutes, stirring often, until a candy thermometer reaches 238 degrees, the softball stage.
Cook brown sugar, sugar, half-and-half and remaining butter in the saucepan over low heat, stirring constantly, until the sugars dissolve and the butter melts.
Melt one tablespoon of butter in 3-quart heavy saucepan. Swirl to coat the bottom of the saucepan.