- 1 cup sugar
- 1 cup water
- 1 tsp. vanilla
- 2 cups chopped pecans
- 1 cup light corn syrup
- 1/2 tsp. baking soda
Grease a large cookie sheet.
Mix sugar, water and corn syrup in heavy 3 quart saucepan.
Cook, stir occasionally over medium-high heat, until temperature is 275* on candy thermometer. Stir in pecans. Stir to keep from scorching until temperature reaches 305* or hard crack.
Remove from heat and quickly stir in vanilla and baking soda.
Spread on cookie sheet. Let cool, then break in pieces.