Original recipe - peanuts may also be used. 1 tsp. water 1 tsp. vanilla 1 1/2 c. sugar 1 c. water 1 c. light corn syrup 3 tbsp. butter 2 1/2 c. whole pecan meats (half are ok)

Butter 2 baking sheets, each 15 1/2 x 12 inches. Keep warm. Combine soda, water and vanilla; set aside. Combine sugar, 1 cup water and corn syrup in large sauce pan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer (or until small amount of syrup dropped into very cold water forms a soft ball which flattens when removed from water). Stir in butter and pecans. Cook, stirring constantly to 300 degrees (or until small amount of mixture dropped into very cold water separates into threads which are hard and brittle). Watch carefully to mixture does not burn. Immediately remove from heat, stir in soda mixture thoroughly. Pour half the candy onto each warm baking sheet and quickly spread evenly about 1/4 inch thick. Cool, break candy into pieces.