1 (12 ounce) can evaporated milk
1/2 cup butter
2 tablespoons light corn syrup
2 cups brown sugar, firmly packed
1 teaspoon vanilla extract
2 cups pecans

Grease a 13 x 9-inch baking pan; set aside.

In a heavy 4-quart saucepan, combine milk, butter, corn syrup, granulated sugar and brown sugar. Place over medium heat and stir occasionally with a wooden spoon until mixture comes to a boil. Clip on a candy thermometer. Cook to the soft-ball stage, 234 degrees F. Pour, without scraping, into a baking pan. Cool to lukewarm.

Add vanilla extract. Stir with a wooden spoon until mixture thickens. Add nuts and continue stirring until candy loses its gloss. Scrape out onto plastic wrap. Pat into a loaf shape (about 9 x 5-inches). Slice and serve, or wrap in plastic and store in the refrigerator for several weeks.

Yields about 50 slices or 75 pieces.

Variation
Use 1 teaspoon maple extract in place of the vanilla extract.