3 cups Dixie Crystals light brown sugar
1 cup milk
1 1/2 teaspoons vanilla extract
1 tablespoon butter or margarine
2 cups coarsely chopped pecans
1 teaspoon light corn syrup
Stir sugar and cream together until dissolved. Bring to a boiling point and cook to 232 degrees F., or to the soft ball stage when tested in water. Remove from the heat and let cool. Add vanilla, butter (or margarine) and nuts. Beat until creamy. Drop with a spoon on to wax paper.