2 c. sugar
1 c. evaporated milk
1 c. chopped dates
1/4 c. butter or margerine
1 c. chopped pecans
1 tsp. vanilla

Combine sugar with milk; cook for 20 minutes. Add dates and butter. Bring to a boil; cook for 10 minutes. Stir in nuts. Remove from heat; add vanilla and cool. Pour on damp cloth; roll. Let stand until hard enough to cut. Yield 12 servings.


1 c. light brown sugar
1 c. granulated sugar
3/4 c. evaporated milk
1/2 c. water
1/4 tsp. salt
2 Tbsp. butter
3/4 c. finely chopped pecans
1 tsp. vanilla
1 c. finely cut dates

Combine sugars, milk, water, salt and butter in large saucepan and stir until well blended. Cook stirring constantly to soft ball stage. Set in pan of cold water and cool until luke warm. Spread nuts on waxed paper. Add vanilla to candy and beat vigorously until it begins to stiffen and lose it's shine. Stir in dates; turn mixture out onto nuts. With buttered fingers, shape into roll about 14 inches long, turning in nuts to coat the outside. Wrap in waxed paper; chill until ready to slice and serve.


2 c. sugar
1 c. milk
1 Tbsp. butter
1 lb. dates chopped
1 c. nuts, chopped
1 box powdered sugar

Cook sugar, milk and butter until medium ball stage is reached. Add dates while beating. Add nuts when almost stiff. Knead on powdered sugar until stiff. Form into roll and slice.