1 1/3 c. sugar
1/4 tsp. salt
2 tbsp. cocoa
3/4 c. milk
1 tbsp. light corn syrup
2 tbsp. butter
1 tsp. vanilla
1/2 c. finely chopped pecans

Combine sugar, salt and cocoa in a heavy saucepan; mix well. Gradually stir in milk and syrup. Cook over medium heat, stirring occasionally until soft ball stage (236 degrees). Remove from heat, stir in butter and vanilla. Pour into a buttered 15 x 10 x 1 inch jelly roll pan; let cool for 10 minutes.

With buttered hands, knead candy occasionally for 10 to 15 minutes or until cool enough to hold its form. Shape into 12 x 1 1/4 inch rope; roll in pecans. Wrap in buttered plastic wrap. Let candy stand at room temperature for 1 hour or until completely cooled. Cut into 1/2 inch slices. Yield: 2 dozen.

Good for Christmas parties!