1/2 c. sugar
2 c. sugar
2/3 c. milk
2 c. pecan halves
1 tsp. vanilla
2 tbsp. butter

In a small heavy skillet on medium heat, caramelize 1/2 cup sugar until melted, stirring frequently. In the meantime, cook the 2 cups sugar and milk in a 2 to 3 quart saucepan stirring frequently; add caramelized sugar and pecans. Cook on medium heat until mixture will form a soft ball when dropped into cold water (236 degrees on candy thermometer). Remove from heat and add vanilla and butter, do not stir. When slightly cool, beat until it begins to hold shape. Drop into mounds on waxed paper.