1 cup light brown sugar
1 cup granulated sugar
3/4 cup evaporated milk
1/2 cup water
1/4 tsp. salt
2 tbsp. butter
3/4 cup finely chopped pecans
1 tsp. vanilla
1 cup finely cut dates

Combine sugars, milk, water, salt and butter in large saucepan and stir until well blended. Cook, stirring constantly, to soft ball stage (234-240°F on candy thermometer).

Set in pan of cold water and cool to lukewarm.

Spread nuts on waxed paper.

Add vanilla to candy and beat vigorously until it begins to stiffen and lose its shine. Stir in dates; turn mixture out onto nuts.

With buttered fingers, shape into roll about 14-inches long, turning in nuts to coat the outside.

Wrap in waxed paper; chill until ready to slice and serve.

Cooks Note: Use of a candy thermometer is recommended.