2 cups sugar
1/2 cup water
1/2 cup light corn syrup (Karo)
1 (5 oz.) can evaporated milk (small can)
3 tbsp. butter
1 tsp. vanilla flavoring
1 cup chopped pecans
1 cup broken pecans

Boil sugar, water and syrup to hard ball stage (248°F on candy thermometer).

Remove from heat; add milk and butter. Boil again, stirring constantly, until soft ball stage (238°F on candy thermometer).

Remove from heat; add flavoring. Beat until nearly hard; add chopped pecans.

Butter hands and knead; shape into roll. Roll in broken pecans, coating well.

Cooks Note: Use of a candy thermometer is recommended.