2 c. light brown sugar
1 (6 oz.) can evaporated milk
2 tbsp. white Karo syrup
2 tbsp. water
1/4 c. butter
1 tsp. vanilla
1 1/2 c. pecan halves

Boil together sugar, milk, corn syrup and water to soft ball stage (232 degrees), stirring constantly. Remove from heat, add butter and cool. Add vanilla, beat until creamy. Add pecans and drop by spoonfuls on waxed paper. You may need to add a little boiling water if it starts to set up before you are done.