2 c Sugar
Salt; pinch of
2 c White
1/2 c Butter
2 c Evaporated milk
1 ts Vanilla
Place layer of chopped pecans in buttered jelly roll pans, set
aside. Boil sugar, salt, and corn syrup, stirring occasionally. Add butter and
milk gradually so that the mixture does not stop boiling at any time. Stir
constantly and cook rapidly to firm ball stage. Stir in vanilla. Pour into jelly
roll pans on top of chopped pecans.
Cool thoroughly and cut into squares.
Twist wrap in small squares of wax paper.