3 cups granulated sugar 1 cup light cream 1/2 cup milk 1/4 cup light corn syrup 2 tablespoons butter 1/4 teaspoon salt 2 teaspoons vanilla extract 1 cup coarsely chopped pecans
Combine sugar, cream, milk, syrup, butter and salt in a heavy 2-quart saucepan. Cook over low heat, stirring until sugar dissolves. Clip a candy thermometer to the side of the saucepan. Bring to boil; cook, stirring occasionally, to 238 degrees F.
Remove from heat; cool to 110 degrees F. Do not stir.
Add vanilla extract; beat until candy is creamy and begins to lose its gloss. Stir in nuts. Pour into buttered 8-inch square pan. When firm, cut into 1-inch squares.
