2 tablespoons butter or margarine
2 cups granulated sugar
3/4 cup milk
Grated peel of 1 lime
3/4 cup chopped pecans, chopped

Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover; boil 1 minute to dissolve sugar off sides of pan. Set candy thermometer in pan and cook syrup gently without stirring to 236 degrees F (soft-ball stage). Cool to 110 - 120 degrees F (warm), about 45 minutes.

Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss. Pour immediately into well-greased 8-inch square pan.

Cool; cut into squares. Store in plastic bags or airtight container. Will keep about 3 weeks.

Makes about 1 pound.