3 pts. white sugar
1 pt. whole milk or cream
1/4 lb. butter
1/2 tsp. baking soda
1 tsp. vanilla
2 lbs. pecans, finely chopped

Pour one pint sugar into heavy aluminum or iron skillet and place over low heat. Begin stirring with wooden spoon and keep sugar moving so it will not scorch. It will take more than 30 minutes to completely melt the sugar. At no time let it smoke or cook so fast that it turns dark. It should be about the color of light brown sugar syrup.

As the first pint of sugar is heating in the skillet, pour the remaining two pints of sugar together with the one pint milk into a deep, heavy kettle and set it over low heat to cook slowly. Be sure it has boiled at least two minutes before adding the melted sugar from the skillet.

When the skillet sugar has melted, pour it into the kettle of boiling milk and sugar, keeping it on very slow heat and stirring constantly. The real secret of mixing these ingredients is to pour a stream no larger than a knitting needle and to stir across the bottom of the kettle constantly.

Continue cooking and stirring until the mixture forms a firm ball when dropped into cold water. After this test is made, turn out the heat and immediately add the soda, stirring vigorously as it forms up. As soon as the soda is mixed in, add the butter, allowing it to melt as you stir.

Now, take off the stove and let set for about 20 minutes (not outdoors or in a cold place), add the vanilla and begin beating. Use a wooden spoon and beat until mixture is thick and heavy, having a dull appearance instead of the glossy sheen.

Mix in the pecans. Turn out into a buttered pan (jelly roll pan, 11"x15" size). Let cool completely before cutting and storing. Freezes well.