1 1/2 c sugar
1 c water
1 c light corn syrup
1 1/2 c chopped pecans
3 tbsp butter
1 tsp vanilla extract
1 1/2 tsp baking soda

Generously butter a cookie sheet. In a large saucepan over high heat, cook sugar, water and corn syrup until mixture reaches 280°F on a candy thermometer. Slowly add nuts and stir until temperature reaches 300°F. Turn off heat. Carefully stir in butter and vanilla until blended. Add baking soda, and stir vigorously but cautiously. Pour mixture onto prepared cookie sheet and spread as thinly as possible with a wooden spoon. Cool completely, about 15 minutes, Break cooled candy into pieces or chop to make toppings for ice cream. Store in an an airtight container.

Makes about 2 pounds.