1/2 cup chopped pecansInstructions
Butter or grease one 8-x-8-inch pan. In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin puree, and salt. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling. Do not stir.
When mixture registers 232° Fahrenheit on a candy thermometer or forms a soft ball when dropped in cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter, and pecans. Cool to lukewarm, about 110°.
Beat mixture until it’s very thick and loses some of its gloss. Quickly pour into prepared pan. When firm, cut into 36 squares.