3 cups sugar, divided
1 cup milk
1 tbsp. light corn syrup (Karo)
1 tbsp (heaping) butter
2 cups pecans
1 tsp. vanilla
4 tsp. maple extract

Mix 2 cups sugar and 1 cup milk in a 2 to 3-quart pan; stir until sugar is well dissolved. Add corn syrup and butter; bring to full boil.

In an iron skillet caramelize remaining 1 cup sugar, being careful not to burn; remove from heat.

Add syrup mixture; place on heat and cook until soft ball stage (238°F on candy thermometer).

Remove from heat; add pecans. Cook about 1 minute.

Add flavorings; beat until light brown or firm enough to drop.

Cooks Note: Use of a candy thermometer is recommended.