Submitted by Marie Biggers, Fair Grove, Mo.
Ingredients:
2 C packed dark brown sugar
3/4 C milk
1/8 tsp salt
1 1/2 Tbsp butter (cut into pats)
3/4 C chopped pecans
1 tsp maple flavoring
Directions:
In a heavy 3-quart saucepan, bring sugar, milk and salt to a boil over medium heat. Cover and cook for 2 to 3 minutes. Uncover and wash down sides of pan with a pastry brush dipped in cold water. Continue boiling over medium heat until it boils down and reaches 244 degrees (firm ball stage) on a candy thermometer. Remove from heat and place saucepan in cold water, drop in pats of butter and cool slightly. Beat with a wooden spoon until mixture thickens. Add nuts and flavoring. Beat until it loses some of the gloss, then spread in an 8-by-8-inch pan. Score in 25 squares and allow to stand until firm. Cut through score lines and store in an airtight time container.
