1 cup milk
4 cups sugar, divided
2 tbsp. light corn syrup (Karo)
4 tbsp. (1/2 stick) butter
1 cup (or more) pecans

Put milk and 3 cups sugar into 6-quart pan. simmer gently.

Put remaining 1 cup sugar in a separate pan and stir well until sugar is thoroughly liquefied and brown. Pour into milk mixture. Stir well.

When two mixtures are thoroughly blended, add corn syrup. Cook to soft ball stage (234-240°F on candy thermometer).

Turn off heat and stir in butter. When partly cool, beat well and add nuts. Pour into buttered platter. Cut when cool.

Cooks Note: Use of a candy thermometer is recommended.