2-1/2 cups whole milk

2-1/2 cups light brown sugar

2-1/2 cups sugar

2-1/2 cups pecans, lightly chopped

4 ounces real butter

2 teaspoons vanilla extract OR 2 teaspoons maple extract

pinch salt

1-Warm milk in a cast-iron dutch oven or a large pot.

2-Add sugar, brown sugar and a pinch of salt.

3-Cook until it reaches 240 degrees (soft-ball stage

4-Stir almost constantly to prevent sticking and burning. If the candy burns, you have to start over. If you are using a thermometer attached to the side of the pot, make sure that it does not sit on the bottom of the pot. You will not get an accurate reading.

5-Once the candy reaches 240 degrees, remove from the heat.

6-Next add, the butter, vanilla, maple extract, and the pecans.

7-Allow the candy to sit 10 minutes.

7-Next, stir the candy 25 to 50 strokes to incorporate the pecans.

8-Spoon the candy about 1 to 2 TB size onto a sheet of wax paper.

9-Allow them to cool and dry. Then, carefully turn them over to dry the other side.

10-Store them in an airtight container or wrap each one in plastic wrap