2 cups sugar
1/2 cup boiling water
1/2 cup milk
1/2 cup dark Karo syrup
2 cups pecans, broken into medium size pieces
4 tbsp. (1/2 stick) butter
1 tsp. vanilla

Boil sugar, water, milk and syrup slightly (no problem if curdling occurs). Add pecans. Cook until firm ball forms in cold water, 240°F to 242°F on candy thermometer. Takes about 35 minutes.

Remove from heat and add butter and vanilla. Beat until it loses shiny look, about 15 minutes. Drop on greased or foil covered baking sheets (at least two); work fast.

Note: A candy thermometer is recommended.

Makes about 35 pieces.

Submitted by: M COBB