2 c. cane sugar
2/3 (11 oz.) bottle white syrup
1/4 lb. butter
1 qt. Half and Half
1/2 tsp. salt
1 1/2 tsp. vanilla
1 can Eagle brand milk
Pecans

Mix all together (except Eagle brand) in a large, HEAVY pan. Cook on medium heat until rolling boil (about 20 minutes). Add Eagle brand slowly so as not to stop the boil. Cook until it forms a hard ball in cold water (1-1 1/2 hours), stirring constantly.

Add crushed pecans. Pour into a greased pan - about 1/2 inch thick. Cool overnight. Cut into 1/2 inch squares and wrap individually in foil or wax paper pieces. Yields approximately 5 pounds. (Stir constantly while cooking).