12 oz EVAPORATED MILK
1/2 c BUTTER
2 tb LIGHT CORN SYRUP
2 c BROWN SUGAR; firmly packed
1 ts VANILLA
2 c PECANS
Grease a 9 x 13-inch baking pan; set aside. In a heavy 4-quart saucepan,
combine milk, butter, corn syrup, granulated sugar and brown sugar. Place
over medium heat and stir occasionally with a wooden spoon until mixture
comes to a boil. Clip on candy thermometer. Cook to 234 F (115 C) or soft-
ball stage. Pour, without scraping, into baking pan. Cool to lukewarm. Add
vanilla. Stir with a wooden spoon until mixture thickens. Add nuts and
continue stirring until candy loses its gloss. Scrape out onto plastic
wrap. Pat into a loaf shape (about 9″ x 5″). Slice and serve, or wrap in
plastic and store in the refrigerator for several weeks. VARIATION: Use 1
teaspoon maple extract instead of vanilla. Shared by ELLIE COLLIN, Prodigy
ID# CMKD93F.
From
Yields
75 Servings