3 cup sugar
6 tablespoon margarine
1 cup evaporated milk
3 to 4 cup pecan halves
Mix sugar, margarine and milk into pot. Cook until mixture reaches soft ball stage (234 degrees) and forms a ball in a cup of cold water. Remove from heat. Add pecans. Stir until all pecans are well coated. Pour onto waxed paper. Separate pecans into individual pieces, using 2 tablespoons.