Categories: Candies 
      Yield: 75 servings 
  
     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.