Directions

1. Line an 8-inch square baking pan with foil, allowing foil to extend over sides of pan. Spray with no stick cooking spray.
2. Mix evaporated milk, brown sugar and butter in large saucepan. Bring to boil on medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring frequently, until mixture reaches 236°F on a candy thermometer (soft-ball stage). (This will take about 30 minutes. Mixture will darken in color as it cooks.) Remove from heat.
3. Gradually beat in confectioners’ sugar with an electric mixer on low speed. Increase speed to medium; beat until thickened and smooth. Stir in extracts and 1 cup of the pecans. Spread evenly in prepared pan. Top with remaining 1/2 cup pecans.
4. Refrigerate at least 1 hour or until firm. Use foil to lift out of pan onto cutting board. Cut into 25 squares. Store in refrigerator.