Ingredients
3 cups sugar
1 cup milk
1 tbsp. butter or margarine
1 cup pecans, un-chopped
1 tsp. vanilla

Directions
Place 2 cups of sugar, milk, butter and pecans in a large saucepan. Bring to a boil over medium heat.

Melt the remaining cup of sugar in a heavy skillet over medium to low heat until liquified and slightly browned, stirring constantly. Pour the melted sugar into the boiling mixture very slowly, stirring constantly. Cook until the mixture reaches 250 degrees on a candy thermometer or until a small amount dropped into cold water forms a medium ball.

Remove from heat and place the pan in cold water for a few moments. Add the vanilla and beat until just able to pour into a greased 7x11-inch baking pan.

Cut the candy while it is still slightly soft. The candy should be very creamy when cool. If overcooked, it will be hard, and if undercooked it will be like a caramel.