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Pecan Cream Candy

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2 ½ c. granulated sugar
½ c. evaporated milk
½ c. Griffin's light corn syrup
½ c. Hiland butter
1 tsp. Griffin's vanilla
2 to 2 ½ c. chopped Oklahoma pecans

In a saucepan over medium heat, combine sugar, evaporated milk, corn syrup and butter. Bring mixture to a rolling boil; boil 3 minutes. Remove from heat; add nuts, and then vanilla. Beat 3 to 4 minutes by hand; drop by spoonful onto waxed or parchment paper.
Makes approximately 3 dozen, depending on size of candy.



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