1 lb. brown sugar
2 tbsp. butter
Dash of salt
2/3 c. canned milk
1 tsp. vanilla
2 c. pecan halves

In 3 quart heavy saucepan, combine sugar, milk and butter. Place over high heat, stirring constantly until boiling. Place thermometer in mixture, reduce heat and continue cooking until 236 degrees shows.

Remove from heat; add vanilla, salt and pecans and beat with wooden spoon until thickens (2 to 3 minutes). Drop from spoon into paper lined muffin pans (if candy becomes too stiff while spooning, heat gently to soften). Cool. Makes 24.