3 c. sugar
1 1/2 c. rich or canned milk
1/4 tsp. salt
3 tbsp. white Karo syrup
1/4 stick real butter (optional)
1 c. chopped dates OR
1 (8 oz.) pkg. pitted dates, chopped
1 c. pecans
2 c. coconut, optional
1 tbsp. vanilla

Use a candy thermometer.

It is important to get the nuts, dates, and coconut mixed up along with the vanilla in a large Pyrex or Corning bowl before you cook the candy. You don't have time to fix all this before the candy firms up. O.K.

Cook sugar, milk, salt, Karo, and butter to 248-250 degrees, stirring continually. Pour into the mix in the Pyrex bowl.

I pour mine into 2 (8- or 9-inch) pie pans that have been buttered. (My mother rolled hers in a wet cloth, but so far I haven't had much luck getting it to roll. O.K. Good Luck!!!

I use 2 cups pecans, 1 cup walnuts, 1 cup sliced almonds; extra nuts are optional.