2 cans evaporated milk 3 cups sugar 2 cups pecans 2 tablespoons almond extract 1/4 cup margarine 1/2 cup cold water (to test mixture)
Parch pecans until crunchy, about 8 minutes in the microwave. Set aside. Butter a medium sized cookie sheet, set aside.
In a nonstick pot, add milk and sugar. Cook over medium heat, stirring often so that mixture doesn't stick (about 45 minutes to an hour).
When mixture has cooked down and thickened, test the readiness of mixture by taking 1/2 teaspoon of the mixture, letting it drop into 1/2 cup of cold water. If the mixture is of a caramel consistency, it is ready.
At that time, add pecans, margarine and extract, stirring very well. Pour onto buttered cookie sheet. Let cool for about 15 minutes. Cut into squares.