Combine the sugar, milk and salt in a heavy 3-quart pot, stirring to mix well.
Place over medium heat and bring to a boil, stirring constantly, until the sugar
Cover and let boil for 2 to 3 minutes.
Uncover and wash down the sides of the pot with a pastry brush dipped in cold
water. Continue to boil, over medium heat, to the firm ball stage (240 to 250 degrees
F), stirring only if it starts to burn.
Remove from the heat and immediately place
the pot in a larger pot filled with cold water; this will stop the cooking process
and bring the temperature down.
Drop in the butter and let cool slightly, without
Beat until it starts to thicken, add vanilla extract and pecans and continue
to beat until the candy loses some of its gloss.
Spread evenly in the pan and mark
When firm, cut into pieces and store in an airtight container.