6 c. sugar
2 c. white corn syrup
1 1/2 c. whipping cream
2 lbs. pecans, chopped coarse
4 tbsp. evaporated milk
1 tbsp. vanilla

Combine sugar, corn syrup and whipping cream; bring to slow boil and cook for 1 hour. Add pecans and cook 20 minutes. Remove from heat and beat until almost cool. Add evaporated milk and vanilla; stir well. Drop by spoonful onto wax paper.