|Sugar||2 Cup (32 tbs)|
|Salt||To Taste (Few Grains)|
|Evaporated milk||3⁄4 Cup (12 tbs)|
|Peppermint extract||1 Teaspoon|
|Pecan halves||1 Pound (4 Cups)|
Combine the sugar, salt, evaporated milk and butter in a medium saucepan over medium heat.
Cook, stirring constantly, to 232 degrees on a candy thermometer, soft-ball stage.
Remove from heat.
Add the peppermint extract and pecan halves, stirring until pecans are well coated.
Pour onto a buttered foil-lined baking sheet and quickly break into pieces with 2 forks, dropping the pieces on another sheet of foil.
Cool until firm.
Store in airtight containers.