Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.