3 c. sugar
6 tbsp. cocoa
Pinch of salt
1/2 c. white corn syrup
1 1/2 c. cream or evaporated milk
2 tsp. vanilla
1 1/2 c. chopped pecans

Mix sugar, cocoa and salt. Add syrup and milk. Cook to soft ball stage or 240 degrees. Remove from heat, add vanilla and butter. Let cool without stirring until lukewarm. Then beat vigorously until candy begins to lose its gloss. Add pecans and pour into greased platter. When cool, cut into 2 squares.