2 cups sugar
1 1/2 cup water
8 tbsp. light corn syrup (Karo)
2 cups chopped pecans
2 tbsp. butter
2 tsp. vanilla

Combine sugar, water, syrup and nuts; cook to soft ball stage (234-240°F on candy thermometer).

Remove from heat; add butter and vanilla and beat until smooth and creamy. Pour into buttered 8x5-inch pan.

Cooks Note: Use of a candy thermometer is recommended.