2 c. sugar
1 c. milk
2 tbsp. butter
2 tbsp. white corn syrup
1/2 tsp. salt
1/4 tsp. baking soda
1 c. chopped pecans
1 tsp. vanilla

Mix all ingredients except pecans and vanilla in a large saucepan and bring to a boil. Add pecans and cook until it reaches 234 degrees on a candy thermometer or until it forms a soft ball when dropped in cold water. Add vanilla and beat until creamy. Drop by spoonfuls on waxed paper, or spread in buttered pan and cut in squares.