3 c. sugar
1 c. evaporated milk
3/4 c. light corn syrup
2 tbsp. butter
1/4 tsp. cream of tartar

Combine all of the above in a Dutch oven and heat to boiling, stirring constantly. Stir in 2 cups of pecans. Cook over medium heat, stirring occasionally, until mixture reaches 236 degrees (soft ball). Remove from heat. Stir in 2 teaspoons maple flavoring (or 1 teaspoon vanilla and 1 teaspoon maple). Beat with a wooden spoon 5-8 minutes or until creamy and begins to thicken. Work quickly; drop by rounded tablespoons onto waxed paper. Let cool. Makes 2 dozen.