1/2 c. white corn syrup
1 c. light brown sugar
1/2 stick butter
1 tsp. vanilla
1 c. pecans (pieces or halves)

Combine corn syrup, brown sugar and butter in heavy saucepan and bring to a boil. Boil gently about 5 minutes, stirring occasionally, until a candy thermometer reads 210 degrees. Remove from heat and add vanilla; stir well. Stir in pecans. Spoon into hot, sterilized jars. Keeps, covered and refrigerated, for several months.