Step 1

Add the sugar, butter, marshmallows and evaporated milk to a medium saucepan and heat over medium-high heat. Stirring occasionally.

Step 2

Once the marshmallows are almost melted, add the chopped pecans and stir again.

Step 3

Continue to cook until you reach hardball stage (250°F-270°F) - it's best to use a candy thermometer if you have one.

Step 4

Add the vanilla and turn off the heat. Keep stirring until you notice the mixture has thickened (in cooling) and the glossy shine has dulled somewhat.

Step 5

Quickly spoon out onto a sheet lined with parchment paper. Allow to cool.