4 cups sugar
1 tsp, salt
1 (12 oz.) can evaporated milk (or 1 1/2 cups cream)
4 cups pecans, toasted

Mix 2 cups sugar, salt and milk or cream; boil to syrup stage (230°F on candy thermometer).

Melt 2 cups sugar; add to sugar-salt mixture. Cook mixture to soft ball stage (234-240°F on candy thermometer).

Cool to room temperature; beat until creamy.

Add pecans; drop by teaspoon or pour in buttered dish.

Cooks Note: Use of a candy thermometer is recommended.