2 c. sugar
2 tbsp. white Karo syrup
1 sm. can evaporated milk
1/2 c. sugar heated to syrup stage
1 tsp. vanilla extract
1/2 tsp. almond extract
1 tbsp. butter
1 c. chopped pecans

Cook sugar, syrup, milk over medium heat until bubbly - stir! - slowly add 1/2 cup sugar heated, stir constantly. When gets to soft ball stage, remove from heat. Add extract and butter. Put the pan in a sink of cold water - beat (rest) beat (rest). Beat, beat. When glaze begins to leave, pour into a greased 8 x 8 x 2 inch pan. Cut when set and top with a pecan or just before glaze appears, add 1 cup chopped pecans and drop by spoonfuls onto waxed paper and wrap like pralines-caramels.