|Lightly packed light brown sugar||2 Cup (32 tbs)|
|Unsweetened cocoa powder||1 Tablespoon|
|Evaporated milk||2⁄3 Cup (10.67 tbs) (Not Diluted)|
|Whole pecans||1 1⁄2 Cup (24 tbs)|
Lightly butter a cookie sheet or large piece of aluminum foil.
In a 2-quart saucepan, combine brown sugar, cocoa, salt, evaporated milk and butter or margarine.
Stir constantly over low heat until sugar dissolves.
Add pecans; stir constantly over medium heat, until mixture reaches soft-ball stage or 234°F (112°C) on a candy thermometer.
Remove from heat; cool 5 minutes.
Stir until mixture begins to thicken and coats pecans.
Drop from a teaspoon onto prepared cookie sheet or foil, forming fairly flat round candies about 1-1/2- to 2-inches in diameter.
If candy stiffens too much in saucepan, add a few drops of hot water.