2 c. white sugar
2 c. light corn syrup
1/4 tsp. salt
1/4 lb. butter
1 can (13 oz.) evaporated milk
2 tsp. vanilla
1 c. chopped pecans

Stir together well sugar and corn syrup. Bring to a boil and add butter and salt. When butter is well dissolved and boiling, add evaporated milk slowly. Keep all to a slow brisk boil and keep stirring to keep from scorching. Cook to 242 degrees on candy thermometer. Remove from heat and add milk and pecans. Pour into a well buttered greased 7 x 11 or 9 x 9 inch pan. Allow 3 to 4 hours to cool.

Run knife around edges and drop pan upside down with a bang on bread board or other surface for cutting. Cut into 100 pieces and wrap in waxed paper cut in 3 x 4 inch pieces. Pack close together in square cornered box. Candy will keep for months.