2 1/2 c. sugar
3/4 c. evaporated milk
2 tbsp. butter
2 tbsp. light corn syrup
2 c. pecan halves

Combine sugar, milk, butter and corn syrup in a heavy Dutch oven, mixing well; bring to boil. Stir in pecans; cook, stirring occasionally, until mixture reaches soft ball stage, 234 degrees. Remove from heat; beat two to three minutes or until mixture is creamy and begins to thicken. Working rapidly, drop mixture by rounded tablespoonfuls onto lightly buttered waxed paper; let cool. Yield: about 1 1/2 dozen.