Combine sugar, milk, syrup, butter, and salt in a small Dutch oven. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (234°).
Remove from heat (do not stir). Cool to lukewarm (110°). Add vanilla and pecans; beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.
Working rapidly, spread mixture in a buttered 8-inch square baking pan. Mark top of warm candy into 1 1/2-inch squares, using a sharp knife. Cool completely before cutting. Store in an airtight container.
Oxmoor House Homestyle Recipes