2 1/2 cups sugar
1/8 tsp. baking soda
1/4 cup light corn syrup (Karo)
1/2 cup milk
2 tbsp. Sherry
2 cups pecans
1 tbs. butter

Combine sugar, baking soda, syrup and milk; cook over medium heat, stirring until sugar is completely dissolved.

Continue cooking until a small amount of mixture forms a soft ball in cold water (236°F on candy thermometer). Do not stir while cooking.

Add Sherry, pecans and butter; stir lightly until mixture becomes creamy.

Drop by spoonfuls onto waxed paper.

Cooks Note: Use of a candy thermometer is recommended.

Makes 24 servings.