3 c. sugar
1/2 tsp. salt
1/2 c. milk
1/4 c. white corn syrup
1 c. pitted coarsely cut dates
1 1/2 c. coarsely chopped pecans

Combine sugar, salt, milk and syrup in saucepan. Blending thoroughly cook over medium heat to soft ball stage, 240 degrees stirring occasionally. Remove from heat. Add dates and pecans. Beat with wooden spoon until mixture completely loses its gloss and almost holds shape. Turn out onto clean, damp, folded tea towel. Shape candy into a rectangle (12 x 7 inches) using towel as a pusher. Roll lengthwise. Shape into a compact roll 1 1/2 inches in diameter about 15 inches long. Wrap in waxed paper, then in a clean, damp towel, store in refrigerator. Cut off 1/4 inch slices as desired.