1 c. sugar
2/3 c. white corn syrup
1/2 c. light brown sugar
1 1/4 c. evaporated milk
1/3 c. water
1/2 c. butter
Pinch baking soda
2 3/4 c. chopped pecans
Pinch of salt

Grease an 8 inch square pan with shortening (not a spray).

Combine first 7 ingredients in heavy saucepan and heat to boiling point, stirring constantly. Continue boiling, stirring frequently until a candy thermometer reaches 246 degrees or until a few drops form a firm ball when dropped into a cup of cold water. The mixture will be very thick and will stick easily near end of cooking period.

Stir in pecans and salt. Pour at once into pan. Smooth top of candy with the back of a spoon. Let stand until firm. Cut into 1 inch squares with a sharp knife, using a sawing motion. Wrap in plastic wrap. Makes about 5 dozen.