3/4 c. chopped pecans
2 c. sugar
1/2 c. butter (1 stick)
3/4 c. light corn syrup
2 cans evaporated milk

Butter an 8 x 8 x 2 inch pan; sprinkle evenly with chopped pecans. Combine sugar, butter, and corn syrup in medium size heavy saucepan. Stir in one can milk. Bring to boil over medium heat, stirring constantly. Add remaining can of milk slowly so that mixture keeps boiling. Cook, stirring constantly, over medium heat, until candy thermometer reaches 244 degrees (firm ball stage), about 40 minutes. Pour candy immediately into pan. Sprinkle with remaining pecans. Cool; cut into squares.