Pat Dearmont's Pecan Candy

2-1/2 cups sugar
1 cup whole milk
12 oz. chopped nuts
1 cup pecans

Directions:
Combine milk and sugar in a flat-bottomed, heavy saucepan and cook to soft ball stage (237° F.) Add chopped nuts and cook until liquid becomes clear. Remove from heat and beat while candy is cooling. Stir in 1 cup pecans. As candy begins to thicken, place it on a wet, wrung-out floursack towel and shape a long roll of candy within the towel. Allow to cool, then slice.

Notes:
Pat Dearmont contributed this recipe to the Jolly Neighbors Extension Club of Rose, Nebraska, for a hand-written cookbook that they made during the early 1960's. I have expanded the directions a little because all the recipes were greatly condensed to fit on one side of a 3x5" recipe card. John and Pat Dearmont's land adjoined ours on the southeast, and their sons Jerry and Tom were in 4-H with us.