3 c. chopped pecans
1 can Eagle Brand milk
2 lbs. powdered sugar
2 sticks butter, softened
1 tsp. vanilla

Mix and set in refrigerator overnight. Make into small balls and chill again. Mix 1 (12 ounce) package chocolate chips and 1/4 pound paraffin wax in top of double boiler; use toothpicks to dip candy balls in chocolate mixture. Put on waxed paper or greased pan.