2 cups sugar
few grains of salt
3/4 cup evaporated milk
1 tbsp. butter
1 tsp. peppermint extract
4 cups pecan halves

Mix sugar, salt, milk and butter in a medium saucepan; stir over low heat for 5 minutes or until sugar is dissolved. Cook over medium heat for 7 minutes to soft ball stage (234-240°F on candy thermometer).

Stir constantly. Remove from heat; stir in peppermint and pecans, coating pecans well.

Pour onto aluminum foil, quickly separating nuts; drop onto additional foil with 2 forks. Cool; store in tightly closed containers.

Cooks Note: Use of a candy thermometer is recommended.