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Pecan Penuche

2 cups packed dark brown sugar

2 1/2 tablespoons butter, cut into pieces
3/4 cup milk

1 teaspoon vanilla extract
1/8 teaspoon salt

3/4 cup chopped pecans

1. Line a 9-inch square pan with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine sugar, milk and salt in a large, heavy saucepan over low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly.
3. Cook, stirring occasionally, to firm ball stage (248*F - 120*C), or until a small amount of mixture is dropped into cold water and forms a ball that holds until pressed. Remove from heat.
4. Add the butter and let cool to room temperature, without stirring.
5. Beat with a heavy wooden spoon until it starts to thicken; add the vanilla and pecans and continue to beat until candy loses some of its gloss.
6. Spread evenly in the prepared pan. When firm, invert pan; peel off waxed paper and cut into small pieces. Store in an airtight container at room temperature.

Makes about 1 1/2 pounds candy.