Recipe courtesy of Oak Alley Plantation Restaurant
Makes 25 to 30 pieces
Combine butter, milk and sugar in saucepan.
Add extract and cook on high heat to a rolling boil.
Lower temperature to medium heat and continue to boil, stirring constantly.
When temperature on candy thermometer reaches soft ball (235 degrees), remove from heat.
Add pecans and stir until mixture thickens.
Quickly spoon onto greased foil.