4 1/2 c. pecans
4 c. sugar
1 can condensed milk
1 c. water
1 c. white corn syrup
1 stick butter
2 tsp. vanilla

Combine sugar, water, syrup and condensed milk in heavy pan. Mix well. Place over heat at about 238 degrees or 240 degrees as measured by candy thermometer until small amount dropped in cold water forms a soft ball. Remove from fire. Add butter and vanilla. Beat until very thick. Add pecans and stir until heavy. Drop by tablespoon on waxed paper.