Yield: 1 Servings
|1 x||Salt; pinch of|
|2 cups||White corn syrup|
|2 cups||Evaporated milk|
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.