2 cups sugar
1 cup butter
1 tsp vanilla
1 cup white Karo syrup
1 large can evaporated milk
1 cup pecan pieces
In 3 qt. saucepan, put first 3 ingredients, sugar, butter and vanilla, stirring constantly with wooden spoon until it boils. Add milk very slowly so boiling doesn't stop. Cook and stir, test in cold water to soft ball stage, about 235 degrees. Remove from heat and add vanilla, and nuts. Pour into buttered pan (not margarine) 9x13 or smaller. Cool, remove, cut in squares, wrap in wax paper.
Source: Jolinda McCook
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