Ingredients

1 cup chopped pecans
1 cup evaporated milk
6 tablespoon butter, plus extra for buttering dish
3 tablespoon light corn syrup
4 tablespoon heaping, cocoa
3 cup sugar
1 1/2 teaspoon vanilla

Directions

Mix sugar and cocoa, add syrup and milk. Cook in saucepan over medium heat until small drop forms a soft ball in cold water (234 to 240 degrees on a candy thermometer). Remove from heat. Add butter, pecans and vanilla. Beat w / mixer or by hand. Pour into a slightly buttered oblong glass dish. Dust w/ cocoa and sprinkle with more pecans. Cut into squares. Work fast, as mixture thickens quickly.

Recipe Courtesy of Paula Deen