Categories: Candies 
      Yield: 10 servings 
  
      2 c  Dark Brown Sugar; Firm Pack     2 1/2 tb Butter; In Small Pieces 
    3/4 c  Milk                                1 ts Vanilla 
    1/8 ts Salt                              3/4 c  Pecans; Chopped 
  
  Oil a jelly-roll pan or an 8 X 8-inch pan.  Combine the sugar, milk and 
  salt in a heavy 3-quart pot, stirring to mix well.  Place over medium heat 
  and bring to a boil, stirring constantly, until the sugar dissolves.  Cove 
  and let boil for 2 to 3 minutes.  Uncover and wash down the sides of the 
  pot with a pastry brush dipped in cold water.  Continue to boil, over 
  medium heat, to the firm ball stage (240-250 degrees F.), stirring only if 
  it starts to burn.  Remove from the heat and immediately place the pot in 
  a larger pot filled with cold water; this will stop the cooking process and 
  bring the temperature down.  Drop in the butter and let cool slightly, 
  without stirring.  beat until it starts to thicken, add the vanilla and 
  the pecans and continue to beat until the candy loses some of its gloss. 
  Spread evenly in the pan and mark into squares.  When firm, cut into 
  pieces and store in an airtight container. 
  From Fannie Farmer's New Cookbook