12 oz EVAPORATED MILK

1/2 c BUTTER

2 T LIGHT CORN SYRUP

2 c BROWN SUGAR; firmly packed

1 t 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.