2 1/2 c. sugar
1 c. evaporated milk
1 1/2 c. chopped dates
2 c. pecans

Cook sugar and milk over medium heat to soft ball stage stirring constantly. Add dates again. Cook to soft ball stage, stirring all the while to blend dates. Stir in nuts. Cool. Turn into buttered pan. Knead until creamy and stiff. Shape into 2 rolls. Wrap and chill.

CARAMEL COATING:

1 c. sugar
1/4 c. butter
1 c. light corn syrup
3/4 c. Pet milk
1/2 tsp. vanilla
1 1/2 to 2 c. pecans
Dash of salt

Cook sugar, salt, and syrup rapidly to firm ball stage, stirring occasionally. Add butter and milk gradually so that mixture does not stop boiling at any time. Cook over medium heat to firm ball stage stirring constantly. Let stand until bubbling stops. Dip roll into coat and then roll in nuts. Slice when cold.