1 1/3 c. sugar
2 Tbsp. cocoa
1 Tbsp. light corn syrup
1 tsp. vanilla extract
1/4 tsp. salt
3/4 c. milk
2 Tbsp. butter or margarine
1/2 c. finely chopped pecans
Combine sugar, salt and cocoa in a heavy saucepan; mix well.
Gradually stir in milk and syrup. Cook over medium heat, stirring
occasionally, until soft-ball stage (236 degrees). Remove from heat.
Stir in butter and vanilla.
Pour onto a buttered 15 x 10 x 1-inch jellyroll pan. Let cool
for 10 minutes. With buttered hands, knead candy occasionally for
10 to 15 minutes or until it cools enough to hold its form. Shape
into a 12 x 1 1/4-inch rope. Roll in pecans.
Wrap in buttered plastic. Let candy stand at room temperature
for 1 hour or until completely cooled. Cut into 1/2-inch slices.
Yields 2 dozen.
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