8 oz. pkg. fusilli, broken into 2" pieces
Cooking oil for deep-fat frying
1 1/3 c. sugar
1 c. butter
1/2 c. light corn syrup
1/2 c. chopped pecans
1 tsp. vanilla

Cook fusilli in boiling salted water until al dente. Drain. Pat dry. Fry cooked fusilli, about 12 pieces at a time, in deep hot oil (365 degrees) for 1-2 minutes or until evenly browned; stir to separate. Drain. Repeat with remaining fusilli. Place in a buttered 13 x 9 x 2 inch baking pan.

Combine sugar, butter and corn syrup. Cook and stir over medium heat until sugar dissolves and mixture comes to boiling. Cook, stirring occasionally, to 290 degrees (soft-crack stage) and until syrup turns golden. Remove from heat; stir in nuts and vanilla. Quickly pour over fusilli. Mix well; turn out. Break up with forks. Store in a tightly covered container. Makes about 16 cups.