1/4 c. butter
1 c. evaporated milk
1 c. sugar
1 c. dark corn syrup
1/4 tsp. salt
1/4 tsp. vanilla
1 c. pecans, coarsely broken

Generously butter an 8" square pan. In small saucepan, heat butter and evaporated milk until butter is melted.

In separate 2 quart saucepan, cook sugar, corn syrup and salt over medium heat until it reaches firm ball stage, 244 degrees, stirring often. Slowly stir in milk mixture, so sugar mixture does not stop boiling. Stirring constantly, cook mixture until it reaches firm ball stage again. Remove pan from heat and stir in vanilla and pecans; mix well.

Pour into buttered pan. When firm, turn out onto cutting board of waxed paper. Cut caramel in 1" squares and wrap in plastic. Makes 5 dozen caramels.