1 cup brown sugar
1 cup evaporated milk or light cream
1/9 tsp. salt
1 cup white sugar
1/8 tsp. baking soda
4 tbsp. (1/2 stick) butter
2 cups slightly toasted pecans
2 tsp. vanilla

Mix all ingredients except vanilla. Cook over low heat until it reaches the soft ball stage (234-240°F on candy thermometer). Stir occasionally to prevent sticking. Add vanilla. Cool.

Beat until thick. Drop by spoonfuls on waxed paper. Leave on paper until firm and cool.

Cooks Note: Use of a candy thermometer is recommended.

Makes 20 pieces.