2 c. sugar
3/4 tbsp. butter
2 tbsp. white corn syrup
1 c. evaporated milk
3 c. pecan halves
1/2 c. sugar
3/4 tbsp. butter

1 small can, plus enough water to make a cup.

Cook 2 cups sugar, 3/4 tablespoon butter, white corn syrup and evaporated milk until they begin to simmer; then add the other 3/4 tablespoon butter and the 1/2 cup sugar. Bring to a boil and add the pecans. Cook to medium soft ball stage (230 to 240 degrees on candy thermometer). Drop by spoonfuls on waxed paper. Makes 12 to 25 large patties or 5 to 7 dozen small drops.