2 c. brown sugar
3/4 c. evaporated milk
2 tbsp. butter
2 c. pecan halves

In medium heavy saucepan, mix brown sugar and evaporated milk and and cook over medium heat, stirring constantly, until it comes to boil. Place candy thermometer in pan. Cook and stir until candy reaches 234 degrees, a soft ball stage. (Usually takes 10-12 minutes.) Stir in butter and pecans. Let mixture stand for 10 minutes.

Then with wooden spoon, beat candy vigorously for about 3 minutes, until thick but still glossy. Very quickly, drop candy by spoonfuls onto greased wax paper. Cool. Store thickly covered.