2 1/2 cups sugar
1 (12 oz.) can evaporated milk
1 (6 oz.) pkg. semi-sweet chocolate pieces
pinch of salt
1 cup pecans, chopped
1 tsp. vanilla

Cook all ingredients except nuts and vanilla until a ball forms when tested in cold water (234-240°F on candy thermometer).

Remove from heat; add nuts and vanilla. Beat until thick.

Cooks Note: Use of a candy thermometer is recommended.

Makes 16 squares.