Cook all ingredients, except vanilla and nuts, to medium ball stage, not hard, or 242 degrees on candy thermometer. Stir constantly. Remove from burner, add vanilla and chopped pecans. Pour onto buttered cookie sheet with sides. Let cool. Turn out of pan onto cutting board, cut6 with kitchen shears. Wrap in waxed paper. Store in airtight container for no longer than two weeks.
Not a NESTLÉ®-tested recipe.