4 c. sugar (you may use part brown sugar - 1 c.)
3 c. pecans
1 c. evaporated milk
1/2 c. butter
1 tsp. vanilla
1 candy thermometer

In a heavy saucepan put sugar and evaporated milk and warm over low heat. Stir some. When mixture gets very war, you may turn up the heat to medium-high and cook to 240 degrees, stirring at first.

When mixture reaches the correct temperature, add nuts and butter. The temperature will drop. When it gets back up, add the vanilla and then drop by tablespoonfuls onto freezer wrap. (This is plastic on one side and paper on the other side.) Peel from paper when discs are cool enough to handle. Wrap in waxed paper for storage.