Step 1

Line an 8-inch square baking pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray.

Step 2

Mix evaporated milk, brown sugar and butter in large saucepan. Bring to boil on medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring frequently, until mixture reaches 236°F on a candy thermometer (soft-ball stage). (This will take about 30 minutes. Mixture will darken in color as it cooks.) Remove from heat.

Step 3

Gradually beat in confectioners’ sugar with an electric mixer on low speed. Increase speed to medium; beat until thickened and smooth. Stir in extracts and 1 cup of the pecans. Spread evenly in prepared pan. Top with remaining 1/2 cup pecans.

Step 4

Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 25 squares. Store in refrigerator.