|Pecans||3⁄4 Cup (12 tbs), finley chopped|
|Sugar||2 Cup (32 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Evaporated milk||2 Cup (32 tbs)|
1. Butter an 8x8x2-inch pan and sprinkle it evenly with half the chopped pecans.
2. Combine sugar, butter or margarine and corn syrup in a medium-size, heavy saucepan. Stir in 1 cup of the evaporated milk. Bring to boiling over medium heat, stirring constantly.
3. Add the remaining cup evaporated milk slowly, so that mixture continues to boil. Cook, stirring constantly, over medium heat until candy thermometer registers 244°. (Syrup will form a firm ball when dropped in cold water.)
4. Pour caramel immediately into pan. Sprinkle top with remaining chopped pecans. Cool; cut into squares.